Green Gazpacho
2 cucumbers
2 large green peppers
one bunch scallions or 1/2 white onion
6-10 medium-small tomatillos or 3-4 green tomatoes
2-3 stalks celery
1-2 jalapeno peppers or any other spicy green pepper
1 large handful cilantro
2 or 3 cloves garlic
2 slices white bread (can be either stale or a little toasted)
1/4 cup extra virgin olive oil
3 tablespoon white wine vinegar
salt and pepper to taste
Suitable for a raw diet depending on what kind of bread you use.
Sorry my measurements are so approximate, but this soup is really about your favorite ingredients. Feel free to play with ratios. If you hate cilantro, substitute parsley or even basil. Try to stick with all green ingredients. :p
Wash all the veggies well. If you're not using organic cucumbers or if the skin is at all waxy, peel them. If your celery is a little stringy, run the vegetable peeler lightly over the outside edge and try to peel some of those strings off.
Chop all veggies coarsely and add to blender. (Time saving trick-- if you have a supersonic blender like I do, you don't need to chop much at all!) Blend with remaining ingredients until very smooth. Chill well. I like to blend again right before I serve if it separates a little in the fridge. If its too thick, thin with a little water to your deserved consistency.
Garnish with cilantro, chopped scallions, minced jalapeños or green bell peppers, lime zest, or whatever green ingredients you like!
SO HOW'D IT GO?
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