This delighful bright blend is for all my V-8 fans out there who love a savory, smooth, vegetable ladened soup/green smoothie. This recipe works best in a high speed blender, like a Vitamix or BlendTec. If you don't have a high speed blender, I recommend straining some of the larger bits of fiber through a fine strainer or nut mylk bag before adding back to the blender and adding avocado.
The avocado in this recipe is optional too, for those who want lower fat. This will make you soup less creamy and more pulpy, but it will still taste amazing!
This is the perfect gazpacho for a hot day, as it employs cucumbers which cool you down and keep you hydrated as well as celery and tomatoes which boast natural minerals. It is also a great soup for the ladies around "Aunt Flow" time since the parsley and beets are great blood-iron builders!
Spicy Super Veggie Gazpacho
yields about 4 cups, depending on sizes of veggies. Exact measurements are not essential
2 medium tomatoes, quartered
2 small radishes
1 large stalk celery
juice of 1 lemon
1/2 inch piece ginger, peeled
1 slice of jalapeno, no seeds, (optional)
2 leaves kale, no stalks
1 small red beet (about 1/4 cup) peeled
1/2 cup parsley, stems are okay
2 carrots, peeled if not organic, chopped
1/2 cucumber, peeled if not organic, chopped
1 large avocado, halved, pitted and skin removed
Add everything but the avocado to a high speed blender. Add just enough water to make it blend, about 6 oz, but you may need more. It helps to pulse the blender to get the stuff on top to mix with the rest. You want to avoid adding too much water, or it will dull the natural saltiness. When it is as smooth as you can get it, Add the avocado and blend just enough to combine. Chill till served.
Garnish with slices of cucumber, lemon wedges, parsley or chopped tomato and avocado.