Chilled Summer Gazpacho

A nutritious cold soup loaded with the fresh produce of summer.  This recipe came out of necessity.  With temperatures nearing 120 degrees here in Arizona I was in desperate need of some easy and delicious recipes that didn’t involve me turning on my oven.  Summer has just started and I have many 100 degree days ahead of me so I am stocking up on oven free recipes now in order to be prepared.

I took a look in my fridge and saw the makings of a refreshing cold soup.  I had a bounty of seasonal vegetables and herbs on hand.  In fact, these are ingredients you will likely find at your farmers market or even backyard garden right now.  Things like green beans, zucchini, spinach, basil, and parsley.

I must be honest and tell you that I haven’t made many cold soups in my day.  I had gazpacho a couple of times before but found myself wondering where were the tortilla chips?  Most traditional gazpacho recipes tend to taste like salsa to me so I took things into a different direction.

So I know technically a gazpacho is usually a tomato based soup but when I think of gazpacho I think of a cold vegetable soup so in this case I think the name fits.  I think that this version is way better than the tomato version.  I love the creaminess and the fresh flavors…it screams summer!

If you are fan of smoothie bowls then think of this chilled soup as a savory smoothie bowl.  This chilled summer gazpacho is not only a flavorful way to get more vegetables into your diet but easy on the digestive system.  I think many people are living with digestive issues without even realizing they are having an problem.  Bloating is not normal and is often a sign of a bigger issue.  I myself am constantly working on improving my digestion and have been working with many clients that are as well.  This chilled summer gazpacho is great for everyone!

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Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Author Sara

Ingredients

• 12 ounces fresh green beans blanched in boiling water for 5 minutes
• 1 zucchini cubed
• 2 cups fresh spinach
• 1 handful of fresh parsley about 1/4 cup
• 8-10 fresh basil leaves
• 1/2 teaspoon dried thyme
• 1 avocado pitted and skin removed
• 2 green onions chopped
• 1 garlic clove peeled and chopped
• 1/2 cup fresh lemon juice 2-4 lemons
• 1 teaspoon salt
• 1/2 cup water or almond milk as needed
• Optional toppings:
• Chopped cucumber zucchini, tomatoes, or snap peas
• Torn herbs
• Chopped nuts
• Drizzled with oil

Instructions

1. Add all of the ingredients (except the water) to a blender.
2. Blend until smooth and creamy adding the water a little at a time until desired consistency is reached.
3. Top with desired toppings and serve room temperature or cold from the refrigerator.

Recipe Notes

*choose organic ingredients when possible.