Gazpacho Verde - Edible Santa Barbara and Wine Country

Name: Gazpacho Verde - Edible Santa Barbara and Wine Country
Ingredients: 1 clove garlic (peeled); 2 green onions (roots and dark green ends removed, roughly chopped); 1 small pepper (stem removed (Padron or Shishito for mild flavor, jalapeño for spicy)); 1 head Romaine lettuce (or other flavorful green lettuce, end removed, coarsely chopped); 2 handfuls mixed herbs (choose from mint, parsley, basil, tarragon or other soft green herbs, stems removed); ⅓ cup olive oil; 2 tablespoons red wine vinegar (or sherry vinegar); ¼ teaspoon sea salt; Freshly ground pepper (to taste); 1¼ cups cold water ( or more as needed); Thin slices of radish; Thin slices of tomato; Chopped chives or other herbs; A few drops of olive oil; Thin slices of cucumber; Ice cubes (great when serving on a hot day); A fan of avocado slices; Chopped chili peppers

ediblesantabarbara.com

This is one of those chilled soups that really is a salad in a soup bowl. It's chilled, it's loaded with veggies, it's the perfect green gazpacho.

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Ingredients

1 clove garlic (peeled)
2 green onions (roots and dark green ends removed, roughly chopped)
1 small pepper (stem removed (Padron or Shishito for mild flavor, jalapeño for spicy))
1 head Romaine lettuce (or other flavorful green lettuce, end removed, coarsely chopped)
2 handfuls mixed herbs (choose from mint, parsley, basil, tarragon or other soft green herbs, stems removed)
⅓ cup olive oil
2 tablespoons red wine vinegar (or sherry vinegar)
¼ teaspoon sea salt
Freshly ground pepper (to taste)
1¼ cups cold water ( or more as needed)
Thin slices of radish
Thin slices of tomato
Chopped chives or other herbs
A few drops of olive oil
Thin slices of cucumber
Ice cubes (great when serving on a hot day)
A fan of avocado slices
Chopped chili peppers