Lupe's Cold Green Gazpacho Soup
I made this for my Spanish BFF from Valencia and she loved it.
Traditional Spanish Gazpacho uses day old bread to thicken the soup but I don't do that cuz I'm gluten free and so is she. Here's my version of the soup. Nuts can be used to thicken it up but I've found them to be unnecessary unless you want them for protein. You can add a little bit of water if your blender won't start. I have no problems getting mine to work so long as the tomatoes are ripe. I used a pasilla pepper instead of bell pepper because I prefer it. Pasillas are just as mild as bell peppers. Sherry Vinegar is traditional but I prefer Apple Cider Vinegar. The kale in this recipe makes it come out looking a little bit green.
6 Roma tomatoes
1 medium sized red onion
4 cloves of garlic
2 de-seeded jalapenos
1 de-seeded pasilla pepper (bell pepper can be used as a substitute)
small bunch of cilantro
3 large leafs of curly kale
juice of 3 key limes
2 tbsp apple cider vinegar (or Sherry Vinegar)
1 tsp of salt and pepper (or to taste)
2 tbsp of extra virgin olive oil
1 large cucumber
1/2 tsp cumin (optional)
1/4 cup nuts of any kind (optional)
Avocado slices and a bit of cilantro for garnish
Put all the ingredients into your blender, puree until smooth. Exclude the avocado and a little cilantro which you'll use for garnish when you serve.