Red and Green Gazpacho
3½ – 4 cups cherry tomatoes
1 bunch cilantro, use ¾ in the blender and chop the remainder for garnish
1 large bunch mint and use ½ in the blender, chop the remainder for garnish
3 – 4 cloves garlic
Juice of 1 lemon to taste
2 – 3 stalks celery chopped, ¾ chopped and put in the blender and remainder chopped small for garnish
1 English cucumber, ¾ chopped and put in a blender, the remainder chopped small for garnish
1 red or yellow bell pepper, ¾ chopped and put in a blender and the remainder chopped small for garnish
3 – 4 spring onions, ¾ chopped and put in a blender, the remainder chopped small for garnish
1 avocado cubed for garnish
1 or 2 ears of corn on the cob, raw uncooked, or roasted in the oven and cut off the cob for garnish
½ teaspoon chili powder
Touch of cayenne to individual taste or jalapeño
1 teaspoon ground cumin
½ 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.
Follow Planted Places on your favorite Social Media Channel