Creamy Green Gazpacho

Ingredients

• •1 medium tomato
• •1 small cucumber
• •½ whole avocado
• •3 leaves basil
• •½ whole jalapeño
• •¾ cup watercress or baby spinach
• •1 stalk celery
• •1 clove garlic
• •1 tablespoon red wine vinegar
• •1 tablespoon honey
• •2 cubes ice
• •¼ cup filtered water
• •to taste salt
• •to taste black pepper
• •1 teaspoon extra-virgin olive oil

Cooking Instructions

1. 1.

   Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.

   5 min

2. 2.

   Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.

   10 min

3. 3.

   Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

   30 min