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