Green Gazpacho

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Servings 4-6

Prep. Time 10 mins

Cooking Time 5

    • 2 ribs celery, roughly chopped
    • ½ bag HARVEST FRESH chopped kale
    • 2 poblano peppers, cored and seeds removed, and roughly chopped
    • 6 small cucumbers, roughly chopped
    • 3 slices stale white bread, crusts removed and chopped
    • 4 cloves garlic, minced or pressed
    • 1 fresh green chili, minced
    • 2 teaspoons honey
    • 1 1/2 cups walnuts, toasted
    • 1 cup basil leaves
    • 4 tablespoons sherry vinegar
    • 1 cup olive oil
    • 3 tablespoons Greek yogurt
    • 2 cups water
    • season generously with salt and freshly ground white pepper
    • olive oil for garnish
    Wash and trim vegetables
    In a blender, puree all ingredients, mix the ingredients and blend in batches if necessary, adding more water if you need to
    Pour the puree into a large bowl
    When you've finished all of the pureeing give everything a good stir. Season with additional salt and ground white pepper, and chill soup before serving.
    Serve gazpacho in wide low bowls. Pass the croutons, and give each bowl a drizzle of olive oil over the top.