This Gorgeous green gazpacho is the beautiful is refreshing, light and a wonderful starter for a hot summer night dinner. When I first published it in my appetizer e-book, it was one of the recipes that I got the most positive comments on. As with many of my recipes, it is very easy and quick to make and it is a great way of getting a powerhouse of nutritional benefits. It’s rich in phytonutrients and everything else that comes with greens. Unlike traditional gazpacho, I don’t use bread to thicken it; instead, I like to add some raw cashews to give it a velvety texture and a slightly smokey taste.
Ingredients
- 4 Lebanese cucumbers or 1 English cucumber, chopped
- 2 celery sticks, chopped
- 1 green onion, chopped
- 1 small bunch of parsley, chopped
- 1 small bunch of cilantro
- 20 mint leaves
- 2 handfuls of baby spinach
- 500 ml filtered water
- 40 g or 1/4 cup of raw unsalted cashews
- 1 tsp sea salt
- 3 tsp cider vinegar
- 1/4 cup of olive oil
Instructions
- Place all ingredients except 2 tbsp of the oil in a high-speed blender and blitz until smooth, about 45 seconds to a minute
- Pour into a big jug or container of your choice
- Cover and refrigerate for at least an hour but no more than 3 otherwise you will lose the nice green color
- Serve in shallow bowls
