Wednesday, May 14, 2014

Green Gazpacho (gluten-free, wheat-free)

Spring is here and I was seriously craving gazpacho!  A recipe for Green Gazpacho caught my eye in Fitness Magazine's May 2014 issue.  So, I thought I'd give it a try!  It was so delicious that I wanted to share the recipe with you.  Enjoy!


1 celery stalk

1 English cucumber (peeled & chopped)

1 cup thawed frozen spinach

1 garlic clove

1 avocado (pitted & peeled)

1 jalapeño (seeded & chopped)

1/2 cup cilantro leaves

1/2 cup parsley leaves

1/4 cup toasted pumpkin seeds

2 tbsp lime juice

2 tbsp kosher salt

2 cups water

1/4 cup low fat plain Greek yogurt

1 tbsp extra virgin olive oil


1) Pulse celery, cucumber, spinach, garlic, avocado, and jalapeño in a blender to finely chop. Add cilantro, parsley, 1/4 cup pumpkin seeds, lime juice, salt, and water. Blend until very smooth (2-3 min) or press the "soup" button on your Blendtec.

2) Divide gazpacho among 4 bowls and dollop with yogurt, sprinkle with pumpkin seeds, and drizzle with oil. 

3) Set in refrigerator for 30 min to chill soup.

Nutrition Facts:

186 cals
8g protein
10g carbs
15g fat
5g fiber
549mg sodium

No comments:

Post a Comment