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Green Gazpacho

by Danielle Polansky

2 pieces of celery
2 cucumbers (Remove skin & seeds)
1/2 jalapeno (discard seeds)
1 clove garlic, minced
2 cups spinach
1/2 cup parsley
1 7 oz container 2% Greek yogurt
1/2 teaspoon salt
1 tablespoon fresh basil
2 teaspoons white wine vinegar
1/3 cup water

Pour water into high powered blender. Add remaining ingredients and blend until smooth.
Garnish with sprig of mint, tomato, and 1/2 cup chopped cucumbers

Compliments of It Was Divine