Green Gazpacho




15 min


00 min


1 medium jalapeno, stem removed, chopped

1 small handful cilantro leaves optional

6 to 8 large basil leaves

4 scallions, ends trimmed

½ seedless cucumber

1 large avocado, pitted, quartered

1 small, tart green apple, cored, chopped

1 ½ cups filtered water

¼ cup lime juice

2 Tbsp. olive oil

1 to 2 large pinches fine sea salt

Ice cubes, optional

Sunflower sprouts, olive oil, thinly sliced radish, smoked salmon or trout, for garnish, optional


  1. Place jalapeno, cilantro, basil, scallions, cucumber, avocado, apple, water, lime juice, oil and salt in a high-powered blender; puree until smooth.

  2. If serving immediately, toss in a few ice cubes and blend again.

  3. Taste and season with additional salt or lime juice, if desired.

  4. For best results, transfer to a container, cover and refrigerate overnight.

  5. When ready to serve, divide among 4 bowls and top with any garnishes.

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