This soup's vibrant green color is stunning, as is its silky-smooth and creamy texture. Filled with healthy green vegetables like avocado, romaine lettuce, cucumbers, and peppers, this is a great starter course for hot weather meals. Serve this vegetarian soup in chilled bowls or goblets, and top with crème fraîche or pico de gallo, if desired.
|2||ripe avocados (peeled, pitted and cut into chunks)|
|2 cups||thinly sliced Earthbound Farm Organic Romaine Hearts or Romaine Heart Leaves|
|1||seedless (English) cucumber (peeled and cut into chunks, about 1-1/2 cups)|
|2||Anaheim chilies (seeds and ribs discarded, chopped)|
|2||scallions (thinly sliced)|
|2 tablespoons||minced fresh dill|
|1||lemon (grated zest and juice)|
|1 large||clove of garlic (peeled and minced)|
|White wine vinegar (to taste)|
|Salt and freshly ground black pepper|
|crème fraîche (as garnish, optional)|
Place the avocado, romaine, cucumber, chilies, scallions, dill, lemon zest and juice, and garlic in a food processor or blender, and pulse to roughly puree the mixture. Add 2 cups of cold water and process until smooth. Add vinegar to taste, and season with salt and pepper.
If the soup is very thick, thin it with more water. If you want a soup that is completely smooth and free of texture, pass it through a fine mesh sieve.
Chill the gazpacho until completely cold, at least 4 hours. Top each serving with a dollop of crème fraîche or pico de gallo, if you like. Serve cold.