Can’t wait for tomatoes? Try this recipe for the classic tomato-based cold soup called gazpacho that uses greens instead! This recipe comes from Mark Bittman.
2 bunches kale, chopped
¼ cup plus 1 tablespoon olive oil
2 cucumbers
¼ cup green olives, pitted
2 slices crusty bread
2 tablespoons red wine vinegar
2 cups water
pinch red hot chile flakes
salt and pepper
Parmesan
1. Saute kale in 1 tablespoon olive oil until soft. Cool. Combine with cucumbers, remaining olive oil, bread, vinegar, water, chile flakes, salt and pepper in a blender or food processor.
2. Blend until it’s reached your desired consistency, then serve cold with parmesan for garnish.