Every year, I look forward to making gazpacho. It is the perfect summer soup–refreshing and so healthy! The recipe I posted below is based on a recipe from Mollie Katzen’s “The Enchanted Broccoli Forest.” Most of my recipes on this blog are modified and substituted so much over the years to fit my tastes that they have become my own recipes. But this recipe has very little changes from the original, so I feel I should give Mollie Katzen credit for creating such a delicious gazpacho recipe. 
It becomes such a lovely shade of green and has so many wonderful green vegetables and herbs in it, that I can feel the good energy going through my body as I am eating this soup. Green food is so cleansing and life-giving. It brings to mind a quote by Goethe: “All theory, dear friends, is gray, but the golden tree of life springs ever green.” And summer is the best time to eat green vegetables that are fresh and full of vitamins and minerals. Another reason I want to share this recipe is that just recently two of my friends have mentioned that their tomatoes are not ripening as quickly as usual this year. 
This gazpacho is a great way to use green tomatoes. I have made this recipe with ripe, red tomatoes as well, and it tastes just as great. The only difference is that the color is not as beautiful as the green–it becomes more of a dull orange. But if you only have ripe tomatoes, it is still delicious! Also, I love the effect of the avocado in this recipe. It gives the soup a creamy richness that some gazpacho recipes do not have. If you are looking for a way to use your tomatoes and want to give your body some great green energy, try this green gazpacho.
