Garden Gnome Green 'Gazpacho'

It feels so good to be back doing a food blog, something that was my passion for the first couple of years on the blockchain. However, taking care of Mom Lily took its toll; food blogging is time-consuming - cooking, taking photos of each step, and the final presentation. Then it's time to edit the photos before one can even start writing the blog. Lighting plays a vital role when it comes to taking photos, as you will see in my images, some are taken outdoors in natural light, and others indoors. Of course, it's often a race against time, like it was today, therefore the different shades of green!

When I was still actively doing food blogs, hubby used to patiently wait for the final photo session, but if I fiddled and faffed too much, he knew he dare not touch any of the food and would ask...

Are you done yet, can we eat now?

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When Mom became frail, I had to diversify as time was precious, so I started the Silver Bloggers, something I could do in between caring duties, and although it was time-consuming, it was not as frantic as food blogging.
This is a space for more seasoned folk, most of who should be twiddling our thumbs according to societal expectations, but we're still very active with new ventures, a fun group who share our life experiences!
I hope you don't mind me 'pimping' Silver Bloggers, but it is part of my story why I disappeared from the Hive foodie community!

Back to food blogging - I met some wonderful chefs, bakers, cooks, and sandwich makers in the many food challenges over the years, and bumped into a couple of kindred spirits along the way.

A big thank you to one of them, my friend @carolynstahl for inviting me to participate in The Brand New PLANT BASED challenge: Make Mine Green and a big thank you to @plantpoweronhive for the contest!

I'm not vegan, but love anything that comes from the soil, so will often have a meatless meal.

GREEN SOUP was the ask so my first port of call was the garden, which is very sparse at the moment as we're still in winter.

I decided on a refreshing Green 'Gazpacho' - my garden Gnomes are not into tomatoes AND the soup had to be green;)
I picked some herbs from the garden.

• Mint
• Sweet Basil
• Coriander
• Parsley

A quick trip to the greengrocer, and I came back with

• Cucumber
• Zucchinis (or Baby Marrow as I call it)
• Spring Onions,
• Broccoli
• Garlic
• Frozen Peas - I could not find any fresh peas!
• Garlic & Herb Vegetable Stock cubes
• Coconut Cream
• Wasabi Vegan Mayonnaise
• Pumpkin seeds which I toasted, for garnishing

This was the easiest and quickest soup I could think of - some chopping and dicing and into the blender on high speed, and it was all done, or so I thought!

The veggies and coconut cream all blended beautifully and turned into a creamy bright green soup, but when I turned my back, the coconut cream started curdling from over-blending!
It was delicious even though it did not look appetizing, but hubby was not going to wait for me to faff and enjoyed his curdled Gaspacho with my homemade almost sourdough bread.

I heated the rest in the microwave to melt the coconut cream, and we were back in business. I however had to leave it in the refrigerator to get cold again!
Never too old to learn, not so;)
The colour changed ever so slightly, but it was getting dark so the photos of the final dish were taken indoors. The real thing was way more green.
Thick and creamy but super refreshing!

I will certainly make this again, and if it's a cold night, I will serve it hot!

...and now it's time to stop, go to bed, or I'll be in the soup again at daybreak :)

PS almost forgot - it's a tad too late to invite any of my friends, but I'd like to tell my friends @fionasfavourites and @artywink to take a peek at the Plant Power (Vegan) Community.

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Original Content by @lizelle
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