Green Gazpacho

Go green with this fresh take on Spanish gazpacho. Tangy tomatillos replace the classic tomatoes, and a bevy of other veggies make this raw soup both incredibly healthy and incredibly delicious. The ingredient list may look long, but the prep is minimal.

Jenna Helwig

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Soups & Stews

Ingredients

tomatillos, husks removed and roughly chopped		1/4 cup extra virgin olive oil
1/2 zucchini (not peeled), roughly chopped		2 tablespoons sherry vinegar
1/2 hothouse cucumber (not peeled), roughly chopped		1/2 cup water
1/2 green pepper, roughly chopped		1 1/2 teaspoon salt
3 scallions, roughly chopped		1 teaspoon Worcestershire sauce
1/2 jalapeno pepper, chopped		freshly ground pepper to taste
3/4 cup roughly chopped parsley, cilantro, or basil (or a combination)

directions

Total:

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1
Place all of the ingredients in a food processor and process until smooth. Taste for seasoning and add more salt or pepper if desired.
2
Chill for at least four hours before serving.

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Green Gazpacho

Ingredients

directions