Green Gazpacho

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

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
Mediterranean
Soup
Vegan

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