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Green Gazpacho

It’s summertime, but that doesn’t mean I’m cutting back on my veggie soups! In fact, I’ve been eating more soup than ever as I try to strengthen my immunity as much as possible. But don’t worry, I’m not encouraging you to sip on hot broth in this heat. Instead, start exploring various cold soups! This Green Gazpacho has been a crowd-pleaser around my house lately. It’s packed with flavors like garlic, parsley, and jalapeno. Plus, the toasted walnuts and cashew yogurt give it a fantastic texture. Bon appetit!


1 stalk of celery, with leaves
1 bell pepper, seeded
1 large cucumber, peeled
1/2 jalapeno pepper, seeded
1 clove of garlic 
1/2 cup spinach
1/3 cup fresh parsley 
1/4 sherry vinegar 
1/2 cup olive oil 
1 tsp of honey 
1/4 cup lightly toasted walnuts 
1/4 cup cashew yogurt
1 cup of water 
2 tsp of flaky sea salt (1 tsp for the marinade, 1 tsp in the blender at the end)
1/2 tsp of fresh pepper 


Start by chopping the celery, bell pepper, cucumber, garlic, and jalapeno. Place them in a ziplock bag and add the spinach, parsley, sherry vinegar, olive oil, honey, and salt. Let the mixture marinate for 12-24 hours in the fridge. 

Place in a blender and add the cashew yogurt, toasted walnuts, water, salt, and pepper. Blend the soup until it’s silky smooth. Add more water if needed. 

Taste the soup and adjust the seasoning. Enjoy! 



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