Description
A cool vegetable soup.
Ingredients
Scale
Croutons
- 2 thick slices sourdough bread
- 4 tablespoons olive oil
- 1/4 teaspoon salt
Soup
- 2 celery stalks
- 1 medium bell pepper
- 2 English hothouse cucumbers or 6 Persian cucumbers, peeled
- 3 slices stale white bread, crusts removed
- 1 jalapeno, seeded (more or less depending on your taste)
- 2–4 garlic cloves
- 1 teaspoon sugar
- 1 cup walnuts, slightly toasted
- 4 cups spinach
- 1 cup basil
- 1/2 cup parsley
- 4 tablespoons sherry vinegar
- 1/2 cup olive oil
- 3 tablespoons Greek yogurt
- 1–1/2 cups water or a bit more
- 2 teaspoons salt
- 8 ounces Ice
- freshly ground pepper
Instructions
Croutons
- Preheat oven to 350. Cut bread into small 3/4 inch pieces, toss with the olive oil and salt. Spread on baking sheet and bake for 10-12 minutes until golden brown. Cool.
Soup
- Roughly chop all vegetables. Place into a blender with the bread, sugar, walnuts, spinach, basil, parsley, vinegar, olive oil and water. Mix then add ice and blend again until you have a somewhat smooth consistency. Taste soup then add salt and pepper to taste.
- Serve with the croutons on top
Notes
Serve in small bowls or in clear glasses.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Soup
Keywords: soup, gazpacho, green gazpacho, cold soup
