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.