1 stalk of celery (cut off all leaves and bottom, get rid of the light pieces in the middle)
1 bunch green onion (cut a few inches off the top of the darker green part and discard)
1/4C cilantro
1/4C parsley
1 clove garlic
1-2 jalapenos (adjust based on preference)
1/4C water
Juice from 3 limes
2 TSP salt
1 TSP white pepper
Topping:
1/4C plain Greek yogurt
Crushed walnuts (or)
Pumpkin seeds
Chopped scallions
Drizzle olive oil
Squeeze of lime
Chop all vegetables and combine them in a blender. Add water to help break down all the ingredients, at the same time add the lime juice, salt and pepper, continue to blend. Once the gazpacho is a creamy soup consistency its ready to serve. Top (to your preference) with plain Greek yogurt, nuts, scallions and a drizzle of lime & olive oil.
2 large avocados (sometimes I use 3)
