Ingredients (use vegan versions):
- 2 cucumbers
- 2 large green peppers
- one bunch scallions or 1/2 white onion
- 6-10 medium-small tomatillos or 3-4 green tomatoes
- 2-3 stalks celery
- 1-2 jalapeno peppers or any other spicy green pepper
- 1 large handful cilantro
- 2 or 3 cloves garlic
- 2 slices white vegan bread (can be either stale or a little toasted)
- 1/4 cup extra virgin olive oil
- 3 tablespoon vegan white wine vinegar
- salt and pepper to taste
Directions:
Suitable for a raw diet depending on
what kind of bread you use.
Sorry my measurements are so
approximate, but this soup is really
about your favorite ingredients. Feel
free to play with ratios. If you hate
cilantro, substitute parsley or even
basil. Try to stick with all green
ingredients. :p
Wash all the veggies well. If you're
not using organic cucumbers or if the
skin is at all waxy, peel them. If
your celery is a little stringy, run
the vegetable peeler lightly over the
outside edge and try to peel some of
those strings off.
Chop all veggies coarsely and add to
blender. (Time saving trick-- if you
have a supersonic blender like I do,
you don't need to chop much at all!)
Blend with remaining ingredients until
very smooth. Chill well. I like to
blend again right before I serve if it
separates a little in the fridge. If
it's too thick, thin with a little
water to your deserved consistency.
Garnish with cilantro, chopped
scallions, minced jalapeņos or green
bell peppers, lime zest, or whatever
green ingredients you like!
Preparation time: 10 minutes plus chilling time
Serves:
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