Green Gazpacho {Raw}

Green Gazpacho {Raw}

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Green Gazpacho

There are a few key ingredients that give this soup its robust flavour and texture. They are the omnipresent avocado, the zucchini, and the leafy greens- kailan and lemon basil.  I have found that kailan is much more readily available at the fruit and vegetable shops in Jakarta than spinach ever seems to be, and I always purchase a few big bunches to add to my green lemonade juice in the morning. The lemon basil I couldn’t resist buying this week as it just smelt so good when I walked past the herbs.

The beauty of making raw soups is that they require very little preparation- it is only necessary to roughly chop the vegetables and greens, as everything is going to be blended together in the end- and it is fun to experiment with flavours and textures. The result of this green gazpacho is a creamy, thick, lemon-flavoured soup, the zing from the kailan and basil combines nicely with the kick from the cayenne. Delish!

Green Gazpacho

Ingredients

1 zucchini, roughly chopped
1 tomato, roughly chopped
1-2 celery sticks
1 onion (red or green)
1 bunch of kailan, chopped (spinach would also work)
Handful lemon basil leaves
1 small avocado
1/4 cup fresh lemon juice
1 tablespoon miso paste
1 clove garlic, crushed
Pinch salt
Dash cayenne
1/2-1 cup water

Preparation

  • Put into the blender 1/2 cup water, the zucchini, tomato, celery, onion, lemon juice, miso, garlic, cayenne and salt and process until smooth.
  • Add the kailan and lemon basil and blend again.
  • Finally add the avocado and blend until a smooth consistency is reached. Add more water if you want a thinner soup.
  • Can be served at room temperature or chilled. Garnish with a few basil leaves and a sprinkle of cayenne, then serve.

Serves 2 

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