Green Gazpacho

This Green Gazpacho is cold soup done right — no tomatoes, no fuss, just a blender full of bright, fresh ingredients that come together in minutes. Avocado gives it body and creaminess, while celery, cucumber, and a double dose of herbs keep it tasting clean and alive. The jalapeño adds just enough heat, lime and lemon keep it sharp, and the matcha pulls everything together with an earthy undercurrent that you can't quite put your finger on but wouldn't want to lose. A dollop of yogurt on top adds a cool, tangy finish. It's the kind of thing you'll make once on a whim and then crave all summer.

Ingredients

• 2 medium celery ribs, chopped
• 2 scallions, chopped
• 1 avocado, chopped
• 1 jalapeño, seeded, chopped
• 1/2 English cucumber, chopped
• 1 large garlic clove
• 1/4 cup whole milk European-style yogurt, plus more for serving
• 1/2 cup packed Italian parsley leaves and tender stems
• 1/2 cup packed cilantro leaves and tender stems
• 1/4 cup fresh lime juice
• 2 tablespoons avocado oil
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons matcha, sieved, plus more for sprinkling
• 1 teaspoon runny honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a blender or food processor combine all the ingredients and blend or process to blend. Taste for seasoning. Serve garnished with a dollop of yogurt and matcha.

Notes

• Makes about 2 cups