This delightfully refreshing cold, no cook summer soup is my modern take on the traditional Spanish gazpacho. Avacado and corn give this soup a creamy and thick consistency. The addition of painted serpent cucumbers, celery and green bell pepper give it a lovely green color. Serve at room temperature or chilled.
Ingredients
For the gazpacho:
1 corn, roasted and shucked
2 painted serpent cucumbers, coarsely chopped
1 celery stick, diced
1 cup of water
½ green bell pepper, coarsely chopped
1 avacado flesh, cut into chunks
1 lime, juiced
¼ tsp sea salt
½ teaspoon black pepper
For the garnish:
2 tbsp roasted corn kernel
⅓ cup of diced cucumbers
1 tsp olive oil, drizzle
Instructions
Roast the corn on your stove top, gas burner and rotate every few min till the kernels pop and corn browns evenly all over. Shuck the corn when cooled.
Prep all vegetables and juice the lime. Leave aside a few tbsp roasted corn kernels, diced cucumbers and olive oil for garnish. Combine the rest of the ingredients in the blender and blend to a creamy consistency. Drizzle with olive oil and garnish with roasted corn and diced cucumbers. Serve at room temperature or chilled.
Recipe by Jyoti's Organic Kitchen at https://jyotisorganickitchen.com/green-gazpacho/