Red and Green Gazpacho
3 1/2 to 4 cups cherry tomatoes
1 bunch cilantro, use 3/4 in the blender and chop the remainder for garnish
1 large bunch mint and use 1/2 in the blender, chop the remainder for garnish
3-4 cloves garlic
Juice of 1 lemon to taste
2-3 stalks celery chopped, 3/4 chopped and put in the blender and remainder chopped small for garnish
1 English cucumber 3/4 chopped and put in a blender, the remainder chopped small for garnish
1 red or yellow bell pepper 3/4 chopped and put in a blender and the remainder chopped small for garnish
3-4 spring onions, 3/4 chopped and put in a blender, the remainder chopped small for garnish
1 avocado cubed for garnish
1 or 2 ears of corn of the cob, raw uncooked or roasted in the oven and cut off the cob for garnish
1/2 teaspoon chili powder
Touch of cayenne to individual taste or jalapeño
1 teaspoon ground cumin
1/2 teaspoon celery salt
Salt and pepper to taste
Optional- shredded cheese, black rice, cooked black beans…
- Place the following in the blender and blend to desired smoothness – tomatoes, cilantro, mint, garlic, lemon juice, celery, bell pepper, cucumber, spring onion, chili powder, cayenne or jalapeño, cumin, celery salt, and salt and peppermint taste.
- Chill in the fridge.
- When ready to serve pour the mixture into mugs or bowls and then garnish with the remaining ingredients. Top with cheese or other options listed. Endless variations.
Serve with bread, warm tortillas, crackers, or corn chips, and enjoy! This soup can also be heated and served hot.
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