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.
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