Gluten Free Green Gazpacho Recipe
Gazpacho is the epitome of fresh summer cuisine. It’s a chilled soup that can be eaten at a barbecue or picnic and it’s full of bright and zesty flavors. This Gluten Free Green Gazpacho recipe combines an assortment of fresh, green ingredients with a boost of nutrition from collagen.
I used NeoCell Super Collagen in this recipe to give it some added nutrients … because why not? Recipes like soup are perfect for collagen because it’s easy to blend it in and it doesn’t change the taste or texture at all.
Serve this soup alongside a platter of fresh seafood for a true summer feast, or pair this with appetizers for a tapas-style party.
- 4 cucumbers
- 1½ cups seedless green grapes
- 1 jalapeño pepper seeded, deveined, and minced
- 1 garlic clove minced
- ½ cup plain Greek yogurt
- 1/3 cup olive oil
- Juice of 2 limes
- 4 tablespoons NeoCell Super Collagen
- ½ - 1 cup water
- 8 cooked shrimp
- 1 avocado sliced
- ¼ cup fresh cilantro leaves
Peel cucumbers and cut in half lengthwise. Using a spoon, scrape out the seeds. Chop and put in a blender with grapes, jalapeño, garlic, yogurt, olive oil, lime juice, collagen, and ½ cup water. Blend until smooth, adding more water until desired consistency is reached. Chill the soup and serve topped with shrimp, avocado, and cilantro.
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