Crosby's Green Gazpacho
3 green onions, quartered
2 stalks celery
1 medium cucumber
1 green bell pepper
1 cup green grapes
¼ cup cilantro leaves
2 tablespoons lime juice
1 tablespoon green Tabasco
¼ teaspoon salt
1 cup white grape juice
Pulse everything in blender except grape juice - just enough to combine ingredients. Then add juice, blending again to desired texture.
Serve ice cold.
(Makes 32 ounces) |
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This cold soup looks like a beautiful green garden in a bowl! Cucumber, green onion, celery and grapes are seasoned with lime, cilantro and just a hint of spicy verde pepper sauce. You've got to try this soup! Jeanette loves it for breakfast but it also makes a healthy lunch, or great first-course for dinner.
Photograph by Sandy Foster, www.photoesque.com
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