Cold soup is SO refreshing on a hot summer day. This creamy soup is chock full of healthy ingredients yet is suprisingly filling. The recipe is based off of one I found in Fitness magazine. I made some tweaks and it’s super easy and delicious. Fill a mason jar and take it to work for a healthy lunch. Or throw it in a cooler on your next road trip. This is also sugar detox friendly.
Spicy Green Gazpacho
1/2 cup chopped celery
1 cucumber, peeled and chopped
1-2 garlic cloves (I love it roasted, but it’s not necessary)
1 cup thawed frozen spinach
1 serrano pepper (you can always leave the pepper out if you don’t want it spicy or add more if you like it spicier)
1 avocado, peeled and chopped
1/2 cup cilantro leaves
1/2 cup parsley leaves
2 T lime juice
1 t. salt
1 cup canned coconut milk (like this)
1 cup water
optional garnish: chopped nuts or pumpkin seeds
Cut the stem off of the serrano pepper. Place pepper in a bowl and cover with water. Cover with a paper towel and microwave for 1 minute. Put pepper in a blender and add the remaining ingredients. Blend until smooth. Serve immediately or put in the refrigerator to chill. Garnish with chopped nuts.