Green Gazpacho

From Maribeth Heeran

This was a wonderfully tangy, fresh and frisky gazpacho, full of the clean spring flavors of celery and bell peppers. Not to mention, I am a sucker for any recipe involving stale bread. So efficient!

Ingredients
2 celery stalks including leaves
2 small green bell peppers, seeded and peeled
6 mini cucumbers (1 1/4 pounds, peeled and seeded
3 slices stale white bread, crusts removed
1 fresh green chili, seeded (less or more depending on your love of heat)
4 garlic cloves
1 teaspoon of sugar
1 1/2 cup walnuts, lightly toasted
6 cups baby spinach
1 cup basil leaves
2 tablespoon chopped cilantro
1/4 cup red wine vinegar
1 cup olive oil
3-5 tablespoons Greek yogurt
2 cups water (approximately)
Salt & white pepper to taste

Preparation
Roughly chop celery, bell peppers, cucumbers, bread, chili, garlic, and walnuts. I used my Cuisinart to chop the walnuts so it wouldn’t be so hard on my immersion blender. Place in a large bowl or pot and add sugar, spinach, basil, cilantro, vinegar, oil, yogurt, most of the water, salt, and some white pepper.

Using immersion blender, blend until smooth. There should be some green flecks of veggies, but it should be mostly smooth. You can also use a blender and do this in batches, but I found the immersion blender easier. Add more water as needed for preferred consistency. Taste soup and adjust flavors. I usually add more vinegar, yogurt, and salt at this point. Chill soup and serve. I quadrupled this recipe for Soup & Bread.