Red and Green Gazpacho

Red and Green Gazpacho
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Red and Green Gazpacho

Recipe by The Happy Food Chef Robin Joy

Ingredients

  • 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

Directions

  • 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.

Recipe Video

Notes

  • Serve with bread, warm tortillas, crackers, or corn chips, and enjoy! This soup can also be heated and served hot.

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