Yield: 2 cups, 2 servings

This soup is a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.

Ingredients

• 1 zucchini, unpeeled and chopped
• 3/4 cup water, as needed
• 1/2 tomato, chopped
• 1 celery stalk, chopped
• 1 green onion, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons mellow white miso
• 1/2 teaspoon crushed garlic
• Dash cayenne
• Dash salt
• 1 cup chopped spinach or swiss chard, packed
• 6 leaves basil
• 1/2 avocado, chopped

Equipment

• measuring cups
• measuring spoons
• cutting board
• chef’s knife, 8-inch
• garlic press
• citrus juicer or reamer
• blender
• rubber spatula

Put the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and blend briefly. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

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