blend up something new for lunch – like this refreshing green gazpacho

Maybe its been the hot weather, or maybe its just being stuck in a summer daze… either way, I’ve been gravitating towards recipes that are simple, fast, and do not require heat. This green gazpacho most definitely fits the bill.

This savory soup is a great way to use up summer vegetables, and it’s delicious to boot. Simply toss the ingredients in your blender, give it a whirl, and lunch (or a light supper!) is served. The resulting soup is rich in flavor, verdant, and super satisfying.

I recommend using vegetables/herbs that have been chilled in your fridge so the soup is cool rather than warm or room temperature. And as I always like to chew my food, I add some chopped cucumber on top with a sprinkle of micro greens.

If you’re not serving the soup all at once, you can store in your fridge. Be forewarned it will thicken up a bit. I like to store individual portions in mason jars – add a little water, give it a shake, and you’re good to go.

Green Gazpacho


3 cups chopped zucchini (about 2 medium)
2 cups chopped seedless cucumber (about 1 medium)
1/2 cup fresh basil
2 scallions, rough chopped
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sea salt
for garnish (optional): chopped cucumber, zucchini, microgreens, pine nuts, fresh ground pepper, and/or olive oil


Place all ingredients (except optional garnish) in blender, and blend until very smooth. Taste and adjust seasonings if necessary. Pour into bowls, and garnish if desired. Enjoy!

Yield: 3-4 servings


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the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.


moringa is the new matcha – try it in this mint lemonade recipe

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.