GREEN GAZPACHO

I really enjoy this soup because it’s a delicious and easy way to incorporate more greens into my daily routine. Scientists say that to keep our bodies healthy, reduce inflammation, strengthen our immune systems, and cleanse our internal systems of accumulated fats, toxins, and the like, we should include as many greens as possible—ideally 4 to 6 handfuls a day. This cold green soup is a fantastic way to consume at least two servings of greens in one sitting. So, this recipe is definitely worth trying!

Ingredients

• 2 cups of greens - I choose what I have on hand - spinach, arugula, kale, lettuce leaves, etc. The darker the greens, the more beneficial they are for our bodies.

• 1 small cucumber or 0.5 long cucumber.

• 1 tomato.

• 0.5 celery stalk.

• 1-2 cloves of garlic (if you don’t like it spicy, you can skip this, but I really enjoy it as it adds a nice kick and garlic is very good for our health; it has antimicrobial properties and boosts the immune system).

• Fresh herbs - parsley, cilantro, mint, etc. - have antimicrobial properties.

• A glass of water or green juice.

• Spices to taste - salt, dried garlic, onion.

• If you want a bolder flavor, you can add chili sauce or a bit of chili pepper (optional).

Instructions

I put all the ingredients into a high-powered blender and blend until I achieve a thick soup-like consistency. I then place it in the refrigerator for an hour or two, or if I want to eat it right away, I add a few ice cubes to the blender, which makes the soup cold immediately.

I serve it in a wide glass or bowl, depending on how I plan to eat it. If I’m using a spoon, I’ll garnish it with chopped vegetables, sprouts, fresh herbs, seeds, and so on. On the side, you can serve boiled or roasted potatoes for a heartier meal.

This cold soup is a great choice not only for lunch or dinner but also as a highly nutritious snack. It's very convenient to take along when traveling.

Bon appetit!