Ingredients:
2 stalks celery, chopped
1 large green bell pepper, stems and seeds removed, chopped
3 medium cucumbers, peeled and chopped
4 scallions, white and light green parts only, coarsely chopped
1 jalapeno chile pepper, stem removed, coarsely chopped (remove the seeds if you prefer less heat).
1 clove garlic
2 tablespoons freshly squeezed lime juice
1 cup loosely packed kohlrabi microgreens, plus extra for garnish
¼ cup loosely packed cilantro or herb of choice (I’ve tried dill, cilantro, chives, or omitted this all together and it has still been great)
¼ cup loosely packed fresh parsley
¼ cup sherry vinegar or apple cider vinegar, add more as needed
¼ cup olive oil, add more as needed
1 avocado, halved, pitted, peeled, and coarsely chopped
1 ½ cups filtered water (more or less to desired thickness)
½ cup ice cubes
½-1 tablespoon sea salt (start with half, add more to taste)
Pinch white pepper, freshly ground
Torn fresh herbs of choice, microgreens, edible flowers, or toasted sesame seeds (optional)
Directions:
(1) Place all of the ingredients in the container of a high-speed blender or food processor. Cover the container with the lid and start the blender on low speed, gradually increasing speed until the greens are thoroughly pureed and the gazpacho is smooth. Taste and adjust the vinegar, salt, or herbs as needed.
(2) Enjoy immediately or refrigerate for up to 2 days, and serve the soup chilled.
Garnish each serving with microgreens, herbs, or edible flowers of your choice.
