SIZE
Serves: 4-6
PREPARATION
15 minutes
DIFFICULTY
This bright green gazpacho is exactly what the doctor ordered on a hot summer day. Simply add these few ingredients to a blender along with some Not Just Salad Dressing , and let the magic happen in the fridge. As the gazpacho sits, the flavor will intensify and get nice and cold (which is key)! No need to peel the cucumber – the dark green skin aids in the bright green color of the finished gazpacho.
We love to enjoy this sippable green gazpacho on the go in a portable glass, at the beach/picnic, or as a nice summer starter when entertaining! Serve with a drizzle of extra virgin olive oil and Not Just Salad Dressing. Option to finish with a squeeze of lemon and any leftover herbs you may have. Oh and a piece of grilled crusty bread for dipping wouldn’t hurt!
Ingredients
|
| 2 |
English cucumbers, coarsely chopped (no need to peel) |
|
| 1 |
large garlic clove, smashed and peeled |
|
| 2 cups |
arugula or spinach, coarsely chopped |
|
| 2 cups |
green herbs (basil, parsley, or cilantro – or a mix)! |
Process
1
Add the cucumber and garlic to a blender and blend on high to liquify. Add the arugula, green herbs, salt, and Not Just Salad Dressing and puree until smooth.
2
With the blender running, slowly add the oil until emulsified and bright green.
3
Transfer to an airtight container and let sit in the fridge for at least an hour before service or overnight. Ladle into serving bowls (or a glass), drizzle with more Not Just Salad Dressing, olive oil, and a squeeze of lemon.
