This recipe is a “what was in the refrigerator” adapted from a recipe by Yotam Ottolenghi. It is perfect for hot weather!
Serves 4 / 253 calories, 8g net carbs
2 celery sticks, including leaves
2 small green peppers
1 pound cucumbers, peeled
1/4 cup canned chopped green chiles (or 1 fresh green chile)
3-4 garlic cloves
2 drops stevia
1/2 cup walnuts
2-4 cups spinach
1 cup basil leaves
1 cup parsley
4 tablespoons champagne vinegar or white balsamic vinegar
3 tablespoons organic extra virgin olive oil
1 cup plain Greek yogurt
2 cups water
9 ounces ice cubes
2 tsp. salt
Using a blender, add roughly chopped veggies and a bit of water to within 2-3″ off top of blender. Puree. Pour into large soup tureen. Keep doing this—adding ingredients to the blender, filling until 2-3″ from the top—until all ingredients have been pureed and added to the soup tureen. Mix thoroughly. Add more water, if needed, to reach desired consistency. Taste. Adjust seasonings.
Add ice to blender, pulse once or twice to crush, and add to soup.
Want it red? Add about one pound of ripe red tomatoes, cored and roughly cut into chunks. Add to the blender with the rest f the ingredients. Adjust seasonings. Salude!