Gazpacho is Spanish in origin—a cold, raw soup typically made with tomatoes. This variation serves four and uses fresh herbs and cucumbers to give it a bright green color. Best enjoyed on a hot summer night!

Green Gazpacho

Ingredients:

• 1 shallot, diced
• 1/2 inch ginger, diced
• 2 cloves garlic, diced
• 1/2 of a lemon, juiced
• 1/3 cup full fat yogurt
• 1 teaspoon white vinegar
• 2 Tablespoons olive oil
• greens from bunch of 1 green onion
• 1/2 cup mint
• 1/2 cup basil
• 1/4 cup dill
• 1 english cucumber
• 1 1/2 cucumber
• 1/2 tsp sea salt or to taste

Instructions for parents/teachers:

1. Dice the shallot, ginger and garlic, set aside
2. Juice half of a lemon making sure to avoid all seeds, set aside
3. Measure out yogurt, white vinegar and olive oil into a bowl, set aside
4. Cut the green stalk from one bunch of green onions and set aside
5. Cut both kinds of cucumber into small chunks and set aside
6. Help kids blend the ingredients in the blender
7. In order to get a smooth consistency, the gazpacho ingredients will need to be cleaned off of the sides of the blender periodically – use a plastic spatula

Instructions for kids:

1. Pick the mint, basil and dill leaves off of the stems of the plants and set aside
2. Put the first 7 ingredients into the blender and puree
3. Place the last 7 ingredients into the blender and puree

Pour into soup bowls and enjoy!

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