Name: Green Gazpacho
Yield: Serves 5
Cuisine: Spanish
Ingredients: 1 tablespoon lime juice; 2 cups fresh cilantro; ½ teaspoon sea salt, plus more to taste; 1 tablespoon apple cider vinegar; ½ cup extra-virgin olive oil; 6 cherry tomatoes, sliced thin; 2 cups spinach; ½ teaspoon spicy paprika; 2 cups tomato water; ½ tablespoon chile powder; 6 tablespoons freshly squeezed lime juice; 1 English cucumber, diced; 4 radishes, sliced thin; 2 cups ice; 1 chipotle chile, dried and seeded; 1 cup sunflower seeds, soaked; 1 cup water; ½ serrano pepper, seeds removed; 1 avocado, medium dice; 1 teaspoon sea salt; 2 English cucumbers, peeled, seeded, and quartered; 2 yellow bell peppers, peeled, seeded, and quartered; 3 celery stalks, chopped; 2 ripe avocados; 6 beefsteak tomatoes, chopped; 2 tablespoons radish sprouts

Preparation info

Serves
5

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Tomato Water

6 beefsteak tomatoes, chopped

Method

Tomato Water

Liquify the tomatoes in a food processor or blender. Pass the mixture through a fine mesh strainer and discard the pulp and seeds. Place 3 layers of cheesecloth in the fine mesh strainer and pass the tomato water through the strainer again, allowing it to drain overnight, covered with plastic wrap and refrigerated. Reserve the liquid that drain