Green Gazpacho
An easy chilled soup that shines with garden-fresh flavors!
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Servings: 4
Calories: 421kcal
Ingredients
- 4 mini cucumbers
- 1 green bell pepper stem and seeds removed
- 1 celery stalk
- 2 cloves garlic
- 3 cups baby spinach
- 3/4 cup walnuts chopped
- 1/2 cup fresh basil
- 2 tablespoons vegan sour cream
- 2 tablespoons sherry vinegar
- 1 tablespoon parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 cup water
- 1/2 cup olive oil
Instructions
- Roughly chop the cucumbers, bell pepper, celery, and garlic then add them to a blender.
- Add the spinach, walnuts, basil, sour cream, sherry vinegar, parsley, salt, sugar, and white pepper.
- Pour in the water and olive oil.
- Blend until the consistency of the soup is smooth.
- Adjust seasoning to taste and place the soup in the refrigerator to chill until ready to serve.
- If serving before the soup is completely chilled, add 1/2 cup crushed ice then ladle into bowls and serve.
Nutrition
Calories: 421kcal | Carbohydrates: 9g | Protein: 5g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Sodium: 644mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2471IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 2mg
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