Zesty Green Gazpacho

• 2 large cucumbers, peeled, quartered lengthwise, and seeded
• 1 large green bell pepper
• 6 romaine or large curly green leaf lettuce leaves, coarsely chopped
• 2 scallions, white and green parts, coarsely chopped
• 1/3 cup fresh cilantro leaves
• 1/2 cup store-bought salsa verde (tomatillo sauce)
• 1 mild or hot fresh green chili pepper, seeded and minced
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 recipe Vegan Sour Cream (page 7)
• 1 to 2 cups rice milk, as needed
• Salt and freshly ground pepper to taste

1. Finely chop about half of one cucumber and half of the bell pepper and set aside.
2. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro.
3. Process until pureed, with a little texture remaining.
4. Transfer to a large serving container.
5. Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk.
6. Stir well to combine.
7. Add more rice milk as needed to give the soup a slightly thick consistency.
8. Season with salt and pepper.
9. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
10. Per serving:
11. Calories: 100
12. Total fat: 2g
13. Protein: 5g
14. Fiber: 3g
15. Carbohydrate: 17g
16. Cholesterol: 0mg
17. Sodium: 200mg

cucumbers, green bell pepper, curly green leaf, scallions, fresh cilantro, storebought salsa verde, green chili pepper, lime, ground cumin, recipe vegan, rice milk, salt

Taken from www.epicurious.com/recipes/food/views/zesty-green-gazpacho-378985 (may not work)