Food, Recipes

Green Gazpacho with Envy

reka-biro-horvath-WRIQE3VHD-c-unsplashThe Texas heat has been creeping higher and higher. The humidity has been no joke either. Sometimes when I come in from working out in the gardens spreading mulch and weeding, I admit, sometimes it’s too hot to cook an extravagant meal over the stovetop. This gazpacho is delicious, refreshing, and easy!

I stumbled across green gazpacho at a local juice bar.  It was most refreshing on a hundred and three-degree day.  While it was like a glorified smoothie and slightly on the sweet side, I went home to try and replicate a slightly more savory version.  Perfect for a summer day!

Green GazpachoIMG_0038

  • 1 pound grapes (removed from stem)
  • 1 English cucumber, peeled and chopped
  • 2 small Avocados, chopped
  • 1 tablespoon of mint, minced
  • 1/2 tablespoon of basil, minced
  • 1/2 tablespoon of cilantro, minced
  • 1 tablespoon of Chardonnay
  • Salt pepper to taste
  1. Combine all ingredients in a blender and blend until smooth
  2. Chill before serving
  3. Garnish with olive oil and cracked pepper
  4. Enjoy!

If you like a little more bite you can add jalapeño or a dash of cider vinegar, lemon, or lime.

*This recipe is grom laura lee’s kitchen. You can purchase a digital copy here.