green gazpacho

I love chilled soups in the summer. So easy to make and don’t require any cooking time. They help to pacify Pitta Dosha (fire element- internal heat). The water element in the veggies keeps the body hydrated and nourished which can easily dry up faster in the summer. The digestive spice blend supports the absorption and assimilation of the nutrients. I was told by one of my mentors that we must always have greens in our diet everyday. This is best eaten between the hours 10am-2pm when your digestion is at its strongest. Suggested drink: CCF tea (coriander, cumin, fennel) at room temperature.

Prep Time: 15 mins Cook Time: 10 mins Chill Time: 30 mins Makes 4-5 servings

INGREDIENTS (organic)

4 small cucumbers, washed and chopped

3 celery stems, washed and roughly chopped

1 green tomato

1 green squash

1 green bell pepper

1 avocado, peeled, pitted and diced

1 lemon or lime juiced

1/4 cup cilantro

1/4 cup parsley

1/4 cup dill

1/8 cup rice wine vinegar

1 tablespoon digestive spice blend- coriander powder, fennel powder, cumin powder, turmeric powder (see recipe below or purchase Mom’s Masala by chandika.com, this can be found on the Ayurveda Bodega page)

salt and pepper to taste

garnish options: grilled haloumi or paneer cheese, crispy baked fennel, green onions, dill leaves, spoonful of greek style yogurt

Directions

1. Wash, dry and roughly chop all veggies.

2. Add all the ingredients to a blender except for the salt & pepper. Blend to a smooth consistency.

3. Season with salt & pepper. Refrigerate for 30 mins. Serve chilled with garnish of your choice. Best eaten on the day it was made but can refrigerated up to 3 days.

Digestive Spice Blend

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1. Dry toast each spice separately for approximately 5 mins on low heat. Allow them to cool. Place all ingredients in a blender. Blend. Store in an airtight container.