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Green Gazpacho with Chlorella
Ingredients:
- 110 g of Romaine lettuce salad
- 110 g of Spinach
- 3 chopped green onions
- 2 small cucumbers peeled and cut into cubes
- 1 tbsp. chopped parsley
- 120 ml of coconut cream
- 470 ml of vegetable broth
- 1 tsp. minced mint
- 0.5 tsp. salt
- 0.5 tsp. White pepper
- Lemon juice
- Virgin olive oil
- 3 g Chlorella Powder
Preparation:
- Pour the Romaine Salad, Spinach, Onions, Cucumbers, Chlorella Powder and Parsley into a blender and blend until smooth.
- Gradually add the vegetable broth, coconut cream, mint, salt and pepper.
- Blend until you get a smooth consistency.
- Cool until served.
- Serve cold in separate bowls topped with a little coconut milk, olive oil and lemon juice.
Tip: add some chopped vegetables for decoration.
