July 3, 2018
- in Recipes , Soups by Melissa Costello
Holy Moly Green Gazpacho
Summer is officially here! ☀ Try my “Holy Moly Green Gazpacho” if you want a refreshingly cool summer soup…
INGREDIENTS
- 2 ripe avocados
- 2 Persian cucumbers, peeled and diced
- 1 poblano pepper, deseeded and chopped (if not available, leave out)
- 1 yellow bell pepper, deseeded and chopped
- 2 green onions, chopped
- 1/4 cup of fresh cilantro
- Juice of 2 limes
- 1/4 cup water
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
Scoop out the meat of both avocados and place into a blender. Add all of the remaining
ingredients except the oil. Turn the blender on and let everything mix together.
With the motor running, start slowly pouring the oil through the opening in the lid of the blender.
This will help emulsify the soup, giving you a light and creamy consistency.
Season with salt and pepper. CHILL it for an hour before eating so the flavors meld and enjoy!
This will help emulsify the soup, giving you a light and creamy consistency.
Season with salt and pepper. CHILL it for an hour before eating so the flavors meld and enjoy!
