Green Gazpacho

 Ingredients:

4 cups spinach
1 clove garlic
2 cucumbers
1/2 green chili, seeded
a small handful of fresh parsley
a small handful of fresh basil
a small handful of fresh mint
3 green onions
1 large soft avocado
1/4 cup coconut yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper, to taste
water
cherry tomatoes (optional)

Combine all ingredients in the blender and puree until smooth, adding water to reach desired consistency. Refrigerate and allow to cool before serving. Garnish with ice cubes, cherry tomatoes, herbs, flowers, or olive oil.

Thai Gazpacho

Ingredients:

3 yellow tomatoes, cut into chunks
1 cucumber, cut into chunks
1 small shallot
1/2 yellow bell pepper, cut into chunks
1 tablespoon lemongrass
2 teaspoons ginger
juice of 1 lime
1 tablespoon palm sugar
1/2 bird eye chili
1/2 cup coconut milk
1/4 cup mint
1/4 cup thai basil
salt, to taste

Pulse tomato, cucumber, shallot, and bell pepper in a blender. Add the lemongrass, ginger, lime, sugar, and chili and coconut milk. Blend until smooth Add the herbs and pulse a few times. Season with salt. Chill in the refrigerator then transfer to serving bowls. Drizzle with coconut cream, lime zest, and more herbs before serving.

Gazpacho

Ingredients:

3 vine ripe tomatoes, cut in half
1/2 cucumber, cut into 2 inch pieces
1 small red or yellow bell pepper cut into pieces
2 small celery stalks, cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup red or white onion
dried french bread or breadcrumb
a sprig of parsley
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 teaspoon sugar
juice of half a lemon
tomato juice
a pinch of cumin
salt and pepper, to taste

Combine all ingredients in a food processor and pulse until smooth. Refrigerate for at least an hour before serving.

Garnish with croutons, cucumber, and tomato. Drizzle with more olive oil.