Green Gazpacho

Name: Green Gazpacho
Yield: Serves 5
Cuisine: Spanish
Ingredients: ½ teaspoon spicy paprika; ½ serrano pepper, seeds removed; 2 cups tomato water; 1 chipotle chile, dried and seeded; 2 ripe avocados; 1 English cucumber, diced; ½ tablespoon chile powder; 1 cup sunflower seeds, soaked; 2 yellow bell peppers, peeled, seeded, and quartered; 3 celery stalks, chopped; 1 teaspoon sea salt; 2 English cucumbers, peeled, seeded, and quartered; 2 cups fresh cilantro; 1 tablespoon lime juice; ½ cup extra-virgin olive oil; 4 radishes, sliced thin; 1 cup water; 6 tablespoons freshly squeezed lime juice; 2 cups ice; 6 cherry tomatoes, sliced thin; 1 tablespoon apple cider vinegar; 2 tablespoons radish sprouts; 1 avocado, medium dice; 2 cups spinach; ½ teaspoon sea salt, plus more to taste; 6 beefsteak tomatoes, chopped

Tomato Water. Chipotle Crema. Avocado. Radish Sprouts

Preparation info

Serves
5

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Tomato Water

6 beefsteak tomatoes, chopped

Europe
Spain
Mediterranean
Vegan
Soup

Method

Tomato Water

Liquify the tomatoes in a food processor or blender. Pass the mixture through a fine mesh strainer and discard the pulp and seeds. Place 3 layers of cheesecloth in the fine mesh strainer and pass the tomato water through the strainer again, allowing it to drain overnight, covered with plastic wrap and refrigerated. Reserve the liquid that drain