green gazpacho

Greens alkalize the body and detox, always a good thing.  This magical, light raw soup can be eaten room temp, but I like it best cold from the frig.  It’s fun to garnish with nasturtiums or purple broccoli….  Do you need the garlic and lemon?  Well, they help detox, and they also make the soup taste bright.  Why a pear or mango?  It lends a little sweetness without much sugar, a lot of fiber.

2 C water 4 cloves garlic, pressed
3-4 C greens of your choice (lettuce, chard, kale) 1-2 tsp Himalayan or Celtic sea salt
1-2 C fresh herbs (parsley, basil, oregano, thyme, cilantro) 1 avocado, peeled and pitted
 1 C cucumber 1 pear, cored.  Or 1/2 mango, peeled and pitted.
1 lemon or lime, peeled* 

The directions are simple: just throw it all in the Vitamix, and give it a whirl for about a minute.  HOWEVER, if you want to reserve a small amount of the fruit, cucumber, and/or herbs, you can chop them and garnish on top after the fact.

*If you use a Meyer lemon, with those thin, delicate, edible peels, just seed it, and throw the entire thing in, peel and all.

You do need a super-duper blender like a Vitamix (Good news!  We were able to get another shipment of Vitamix 7500s, and our price is still the best that can be found anywhere.  If you don’t have one of these machines, you owe it to yourself!)