Creamy Green Gazpacho


  • 1 medium tomato, cored and cut into quarters
  • 1 small cucumber, peeled and cut into large chunks
  • Flesh from ½ avocado, cut into large chunks
  • 3 large basil leaves
  • ½ jalapeño (optional)
  • ¾ cup lightly packed watercress or baby spinach leaves
  • 1 small celery stalk (optional)
  • + 8 more ingredients
    • 1 clove garlic, crushed
    • 1 tablespoon red wine vinegar, or more to taste
    • 1 tablespoon honey
    • 2 ice cubes
    • Filtered water (optional)
    • Kosher or sea salt
    • Freshly ground black pepper
    • 1 teaspoon extra-virgin olive oil

1. Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish. 2. Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tom...

View full recipe at SpringPad


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