Spring Gazpacho

This green variation of Gazpacho is refreshing, hydrating, and full of flavor! I blended presoaked walnuts and coconut yogurt into this simple soup to give it a smooth, creamy texture. Cucumbers, celery, green bell peppers, and fresh greens/herbs make this soup taste like a spring garden.

Recipe created by Anastasiya Monaco.

Ingredients:
2 celery stalks
1-2 green bell peppers
2 cucumbers
1 fresh green chili
2 garlic cloves
1 tablespoon maple syrup
1 cup walnuts, presoaked (any nuts or nut/seed butter can be used)
greens, a couple of handfuls, I used mixed greens
basil/parsley couple handfuls
1-2 tablespoons apple cider vinegar or lime juice
2 tablespoons cold pressed hemp oil, any other oil can be used
1/2 cup Greek yogurt
2 cups water
1/4 cayenne pepper
salt/pepper

Method:
Just blend all ingredients in a blender, adjust the seasoning, and serve it with a slice of cucumber and a swirl of yogurt.

Note: Try to use pistachios instead of walnuts. Instead of water use homemade veggie broth.