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Living Well Recipes: Green Gazpacho

Chef Keith's take on the classic, cold soup.
Green Gazpacho
Adapted from Joe Yonan

1 ea.- Tomato, medium, cored and cut into quarters
1 ea.- Cucumber, peeled and cut into large chunks
1.2 ea.- Avocado, cut into large chunks
3 ea.- Basil leaves, large
1/2 ea.- Jalapeño or serrano chili (optional)
3/4 c.- Watercress or baby spinach leaves
1 ea.- Celery stalk, small (optional)
1 ea.- Garlic, crushed
1 Tbsp.- Red wine vinegar, or more to taste
1 Tbsp- Honey
2 ea.- Ice cubes
As Needed Filtered water (optional)
TT Kosher or sea salt
TT Freshly ground black pepper
1 tsp.- Olive oil, extra virgin

Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks,
and one basil leaf. Combine and finely chop for garnish.
Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into
several pieces. Combine one or two pieces of the jalapeño with the remaining
tomato, cucumber, avocado, and basil and the watercress or spinach, celery,
garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food
processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if
Taste and season with salt, pepper, and more vinegar, if needed. If you want the
soup spicier, add more of the jalapeño, a little at a time, as well as some of the
seeds if desired, blending and tasting after each addition. Refrigerate until cold,
then pour into a bowl and top with the reserved chopped tomato, cucumber,
avocado, and basil and a drizzle of olive oil, and eat.
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