If you are looking for an easy and refreshing Summer soup, look no further than this green gazpacho. I find this much more refreshing than the traditional tomato based cold soup.
If you would like to watch a video link of the soup recipe, click here!
-2 cucumbers (reserve a small portion for garnish). Peel if desired.
-1 jalapeno (remove seeds to reduce heat if desired)
-1 tbsp basil
-2 tbsp dill (reserve a small amount for garnish)
-1 1/4 cup greek style plain yogurt
-1 ripe avocado
-3 cloves garlic
-1 tbsp red wine vinegar
-juice of 1 lemon and 1/2 of the zest.
If desired, roast the jalapeño, garlic and tomatillos. This is to help increase flavor complexity. Even better would be roasting on the grill, but all roasting is optional (but highly recommended).
Put remainder of ingredients in high speed blender (ie. vitamix). If you do not have a heavy duty blender, do smaller batches. The goal is smooth texture.
Really, that is it! It will store in the refrigerator without issue for several days. The lemon juice and vinegar will help prevent the browning of the avocado. It has an amazing green hue, and with the yogurt it has a great consistency.
For a stellar presentation, slice a few pieces of cucumber and a sprig of dill. Dilute 1/4 cup yogurt with milk until a pancake type batter consistency and drizzle over top. The color contrast will really make it pop!!!
By Jesse Brubaker