Creamy Green Gazpacho - 31g Carbs, 8g Fiber
From: "Eat Your Vegetables" by Joe Yonan, 2013
This cool, creamy green machine has a touch of jalapeno that will be sure to get your taste buds going.
Servings: 1
1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeno (optional)
3/4 cup lightly packed watercress OR baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 Tbsp red wine vinegar (or more to taste)
1 Tbsp agave syrup
2 ice cubes
Filtered water (optional)
Kosher OR sea salt
Freshly ground black pepper
1 tsp extra-virgin olive oil
1. Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for the garnish.
2. Stem and seed the jalapeno half and reserve the seeds. Cut the jalapeno into several pieces.
3. Combine one or two pieces of the jalapeno with the remaining tomato, cucumber, avocado, and basil, as well as the watercress or spinach, celery, garlic, red wine vinegar, agave syrup, and ice cubes in a blender or food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
4. Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeno, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition.
5. Refrigerate until cold. To serve, pour the soup into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
Servings: 1
Nutrition per Serving:
299 Calories, 20g Fat, 4g Protein, 31g Carbs, 8g Fiber, 613mg Sodium
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