Green gazpacho

Green gazpacho

This is the perfect chilled low-carb soup to enjoy in the hot summer months. I used to call it a salad smoothie! Because, really, that’s what it is… all the ingredients to a green salad blended up into a drinkable soup. It’s light, savory and delicious.

Green gazpacho

This is the perfect chilled low-carb soup to enjoy in the hot summer months. I used to call it a salad smoothie! Because, really, that’s what it is… all the ingredients to a green salad blended up into a drinkable soup. It’s light, savory and delicious.
USMetric
3 servingservings

Ingredients

  • ½ cup 125 ml pre-soaked cashew nuts, drained
  • ½ cup 125 ml diced celery stalkdiced celery stalks
  • ½ cup 125 ml watercress leaves
  • ½ cup 125 ml sliced cucumber, peeled and seeded
  • 5 oz. 150 g Romaine lettuce (5 large, crisp leaves)
  • ¼ cup 60 ml extra virgin olive oil
  • 1 1 garlic clovegarlic cloves
  • 1 tsp 1 tsp fine salt
  • 1 cup 225 ml chicken broth or vegetable stock

Instructions

Instructions are for 3 servings. Please modify as needed.

  1. Combine all of the ingredients in a blender and blend until smooth and creamy. Enjoy right away.

Tip!

Soaking the cashews in water with a pinch of salt for 3 hours minimized the phytic acid in them, making them easier to digest.

If you can’t eat cashews, use half of a ripe avocado instead.

Notes

My mother used to make a raw, vegan green gazpacho at her restaurant in Miami, Florida. This is the perfect way to for those who struggle with getting eating vegetables to get nutrition in their bodies. Because the vegetables are blended, not juiced, you get all the beneficial fiber. The thick consistency of the soup also helps kickstart digestion as you consume it, giving it a slight chew. This liquid lunch won’t spike your blood sugar, but it will deliver a delicious dose of essential nutrients!

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2 comments

  1. amhara
    Can I drink blended vegetables ? If so , which ones and how many oz ? I've trying to eat them but they make me gag a lot :/
  2. Silvina
    Instead of the cashews, I used avocados and also added a small piece of jalapeno for a kick. It was delicious!

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