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Recipe of the Month: Green Garden Gazpacho

Gazpacho is an elegant way to enjoy the bounty of Summer. One bowl of this Green Garden Gazpacho provides a nutritional power boost, and it’s elegant enough for socially distanced outdoor entertaining. Enjoy with toasted baguette slices and it’s a simple Serotonin Power Diet-friendly dinner that everyone will love and it tastes so delicious that it’s hard to believe it’s great for you!
 

Directions

Place all ingredients except spinach in a blender or food processor and pulse until smooth.  Add spinach and blend until smooth.   

To serve: Pour soup into bowls, top with a dollop of Greek yogurt, and chopped parsley.  Lime wedges and a few croutons are optional.  

Enjoy with toasted baguette slices topped with olive oil, cannellini beans and/or roasted red pepper (jarred).
 

Ingredients 

Soup

  • 3 stalks celery, coarsely chopped
  • 1 large green bell pepper, seeded and coarsely chopped
  • 1 large English cucumber, 6 mini Persian cucumbers, or 2 regular seeded cucumbers, peeled and coarsely chopped
  • 2 green chili peppers, seeded and coarsely chopped
  • 1 cup basil leaves
  • ½ cup Italian parsley plus more for garnish
  • 4 slices stale bread (can be left out overnight or heated in a 175 F oven for 10 minutes to dry)
  • 6 cloves garlic, peeled
  • 2 T walnuts
  • 2 T Olive Oil
  • 1 ½ tsp salt
  • 1 ½ tsp sugar
  • 1/3 cup plain Greek yogurt plus more for garnish
  • 2 T Sherry or Red Wine vinegar
  • 1 1/2 cup cold water
  • 6 cups loosely packed washed baby spinach
  • Optional: Lime wedges and a few croutons

Toast

  • 1 baguette
  • Cannellini Beans
  • Jar of Roasted Peppers (optional)

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