green gazpacho with crème fraîche

Add Your Heading Text Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

⟶ the recipe

green gazpacho with crème fraîche

ingredients

1 tablespoon EVOO

2 small zucchini, sliced

1 bunch of broccolini, stalks and leaves removed

6 cloves of garlic, sliced

6 cups vegetable broth

1 tablespoon nutritional yeast

Salt and pepper

1 cup frozen peas, thawed

Handful of fresh basil leaves

Spoonful of crème fraiche

Handful of microgreens

Prep time

30 minutes

Cook time

1 hour

Total time

1 hour 30 minutes

6 servings

instructions

Heat the olive oil in a large pot over medium. Add the zucchini and broccoli, and saute for about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.

Add the vegetable broth, and bring liquid to a boil. Reduce to a simmer and cook veggies until fork tender.

Add the nutritional yeast, salt and pepper, and peas. Simmer 1-2 minutes, until peas have softened and are bright green. Remove pot from heat and allow it to cool slightly so it’s no longer steaming hot.

Transfer soup contents to a blender, and add the basil leaves. Blend until soup is smooth and creamy, with no chunks remaining.

Transfer soup to a large bowl and chill in the fridge for at least 1 hour, or until fully chilled through.

Serve with a spoonful of crème fraiche and a handful of microgreens.

⟶ recipe notes

Although you can enjoy this soup the same day, it’s even better after letting it chill overnight and allowing the flavors to meld

⟶ modifications

This soup is completely vegan if you leave off the crème fraiche at the end
You can substitute other green veggies, including green bell peppers, spinach, and other fresh herbs

⟶ make it ahead

As mentioned in the notes, I recommend making this gazpacho a day ahead and letting it chill for 24 hours
Refrigerate in a tightly sealed container for up to 5 days or freeze for up to 3 months