Green Gazpacho for Raw Foodists

Green gazpacho for raw foodists is insanely easy to prepare (even a child can figure it out), but very tasty and, most importantly, healthy vegetable puree soup. No thermal processing - you get a raw food diet! :)

Ingredients

• Cucumbers - 6 Pieces
• Celery stalk - 2 Pieces
• Avocado - 1 Piece
• Bulgarian green pepper - 2 Pieces
• Green Onions - 2 Pieces
• A bunch of parsley - 1 Piece
• Hot green pepper - 1/2 Pieces
• Garlic - 2 Cloves
• Lime zest - 1 Teaspoon
• Lime juice - 2 Tbsp. spoons
• Vinegar - 1 Tbsp. the spoon
• Olive oil - 2 Tbsp. spoons (optional)
• Salt, pepper - To taste
• Water - 1 Glass

Directions

1. The ingredients, as you probably already noticed, are completely green :)
2. Absolutely all ingredients must be chopped randomly. All the same, then we will grind everything to a homogeneous mass in a blender, so you don't have to worry about slicing. Unless you need to add the whole lime - you need to grate a little zest and squeeze a little juice out of it.
3. We load all the ingredients into a blender bowl or processor, add zest and lime juice there.
4. Grind until smooth. Salt and pepper. Don't try to get a perfectly thick consistency. The main thing is that there are no rather large pieces of vegetables.
5. And a perfectly smooth consistency, if desired, can be given to the soup later - just strain through a sieve.
6. Pour the resulting mixture from the blender bowl into the soup container. I am quite satisfied with the slightly thick consistency of gazpacho, so I did not filter it through a sieve, but if you want a perfectly even and not too thick mass, strain it through a sieve.
7. Actually, gazpacho for raw foodists is ready - it can be poured into plates and served.
8. Garnish with small cubes of fresh avocado, cucumber or onion when serving. Bon Appetit!