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Green Gazpacho
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Green Gazpacho
With St. Patty’s around the corner, go green with this delicious gazpacho from VegNews contributor Patti Breitman. As spring temperatures begin to rise, cool off with this refreshing cucumber- and avocado-based soup, accented with the fresh flavors of garlic, green onions, cilantro, and lemon. And with its bright viridian hue, this gazpacho begs to be served in celebration of this weekend's decidedly green-tastic holiday. For more power veggies, read up on the Disease-Fighting Superfoods You Should be Eating on VegNews.com.
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Serves 4 to 6
What You Need:
4 large cucumbers, peeled and seeds removed, chopped into large pieces
2 ripe avocados, halved and scooped out
3 medium garlic cloves
2 medium green bell peppers, chopped in large pieces
4 green onions, chopped in large pieces
2 cups water
Juice of 1-1/2 lemons
1/3 small bunch fresh cilantro
Freshly ground black pepper
1/2 teaspoon cayenne pepper
Paprika
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What You Do:
1. Set aside a few sprigs of cilantro for garnish. In a food processor, add cucumber, avocado, garlic, peppers, and green onions. Blend until creamy, adding water a little at a time to reach desired consistency.

2. Add lemon juice, cilantro, salt, pepper, and cayenne. Serve with paprika sprinkled on top and cilantro for garnish.

Chef’s Tip: If using a blender rather than a food processor, add the cucumbers slowly at first, blending as you go, so there’s a liquid base for the other ingredients.
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