• Austin's Vegan Green Summer Gazpacho Jivamukti Yoga Jersey City

    Austin's Vegan Green Summer Gazpacho


    In the heat of the summer months this cold green summer soup is a winner. Easy to make and refreshing to have for a lunch or light dinner. 





    • 1 cup frozen green peas
    • 2 cups watercress
    • 2 cups of spinach
    • 3 cloves of  garlic
    • 1 cucumber peeled, deseeded & cut into quarters 
    • 1/2 Jalapeno chili deseeded (you do not want to much heat)
    • 1 cup fresh mint (leaves only)
    • 1 cup Fresh cilantro
    • 1 cup Fresh Basil (leaves only)
    • 1 cup fresh dill
    • 1 overly ripe avocado peeled & stoned (
    • 1 Onion cut into quarters
    • 4 Tbsp. of homemade soy yogurt
    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. of Apple Cider Vinegar
    • Pinch of Salt and Pepper
    • Filtered Water 

    To garnish

    • Cherry tomatoes
    • Quarter of Avocado sliced
    • Sprig of Mint  


    1. Simply combine all the above ingredients in a food processor and blend until smooth. Slowly add filtered water until it becomes a smooth soupy constancy. Place the Gazpacho into the fridge and chill until you’re ready to serve. If your food processer bowl is small you may need to do this in stages, a blender is also a perfect option to make this soup. 
    2. When ready to serve, place soup in a bowl, add a drizzle of good olive oil, three or four cherry tomatoes that have been cut in half, and a few slices of a ripe but firm avocado and a sprig of mint.


    Note: I feel the soup is better after it has been refrigerated overnight allow the flavors to merge together.  The soup can remain refrigerated for up to two days.