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Elevate your summer dining experience with this vibrant and refreshing green gazpacho, packed with the goodness of fresh vegetables and herbs.

Tips and Recommendations

Adjust the consistency by adding more or less vegetable broth according to your preference.
For an extra chill, refrigerate the serving bowls for a short time before serving.
Experiment with additional herbs like parsley or dill for varied flavors.

FAQs

1. Can I make the green gazpacho ahead of time?

Absolutely! The flavors develop even more if made a day in advance. Just give it a good stir before serving.

2. Can I use frozen spinach?

While fresh spinach is preferred, you can use thawed and drained frozen spinach as a substitute.

Picture by i0.wp

1. In a blender, combine cucumbers, avocado, green bell pepper, green onions, spinach, cilantro, mint, and minced garlic.
2. Blend the vegetable and herb mixture until smooth, gradually adding chilled vegetable broth.
3. Add olive oil, white wine vinegar, salt, and pepper to the blender. Blend briefly to combine.
4. Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
5. Stir the gazpacho before serving.
6. Ladle into bowls and garnish with a dollop of Greek yogurt and fresh herbs.