Green Gazpacho

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

Tomato Water. Chipotle Crema. Avocado. Radish Sprouts

Preparation info

Serves
5

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Tomato Water

6 beefsteak tomatoes, chopped

Europe
Spain
Soup
Vegan
Mediterranean

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