i recently got an amazing vegetarian cookbook that contains a green gazpacho recipe, which unfortunately had neither the zest or the grassy celery flavor i was hoping for. so i used the idea behind it as the basis for a truly summer celebratory green gazpacho, which you can make vegan with coconut milk, or non-vegan with greek yogurt.
1 green bell pepper, chopped
1 anaheim chili pepper, chopped [or go hotter with jalapeño]
1 medium green heirloom tomato, chopped
1 celery heart, chopped
1 cup steamed spinach
1/2 medium cucumber, peeled and chopped
1/2 cup cilantro, chopped
1/2 cup coconut milk or greek yogurt
1/4 cup white wine vinegar
1/4 cup olive oil
2 garlic cloves, minced
1/4 tsp celery seeds
juice of 1 lime
zest of 1 lemon
fresh garden herbs of your choice [i used some basil & oregano leaves]
salt & pepper
add all ingredients to the blender and pulse to incorporate larger pieces. once you achieve a pulpy mix, blend until smooth or desired consistency. you may have to stop and scrape down the sides, or add a bit of water to achieve the texture you want. chill 1-2 hours & serve.
optional: finish with a float of pesto, sliced avocado, chopped herbs & yogurt or tomatillo salsa. whatever you like, just keep it green!