- Cucumbers - 6 pieces
- Celery stalk - 2 pieces
- Avocado - 1 Piece
- Pepper green bulgarian - 2 Pieces
- Green onions - 2 Pieces
- A bunch of parsley - 1 Piece
- Spicy green pepper (jalapeno) - 1/2 Pieces
- Garlic - 2 Teeth
- Lime Cedar - 1 Teaspoon
- Lime juice - 2 items. spoons
- Vinegar - 1 st. a spoon
- Olive oil - 2 items. spoons (optional)
- Salt, pepper - - To taste
- Water - 1 glass
Ingredients, as you probably already noticed, completely green color :) Absolutely all the ingredients must be chaotically crushed. All the same, then all we will grind to a homogeneous mass in the blender, so about cutting, you do not have to worry. Unless lime will need to be added not entirely - you need to grate a bit of zest and squeeze a little juice from it. We load all the ingredients in a bowl of blender or processor, there also add zest and lime juice. Grind to a homogeneous mass. Solim, pepper. Do not try to achieve an ideally thick consistency. The main thing - that there were not quite large pieces of vegetables. A perfectly smooth consistency, if desired, you can give the soup later - just strain through a sieve. We pour the resulting mass from the blender bowl into the soup bowl. I'm quite happy with the slightly gusty consistency of gazpacho, so I did not filter it through a sieve, but if you want a perfectly even and not too thick mass - strain through a sieve. Actually, gazpacho for raw food is ready - it can be bottled and served. When serving, you can decorate with small cubes of fresh avocado, cucumber or onions. Bon Appetit!
Servings: 6