Refreshing Green Gazpacho

Number of servings:   2-3





Medium avocado – flesh cut into chunks


Basil leaves, fresh

½ – 1

Jalapeno (or can be optional), seeded and coarsely chopped

1 cup

Baby spinach leaves

1 stalk

Celery, coarsely chopped

1 clove

Garlic, crushed

2 tbsp

Red wine vinegar

1 tbsp



Ice cubes
Water as needed
Coarse salt – to taste
Freshly ground pepper – to taste



  1. Combine all of the ingredients up to and including the ice cubes in a blender or food processor. Puree until smooth.
  2. Add a little water if it is too thick – do this by tsps. at a time to avoid over-thinning.
  3. Season with some or all of the pepper, vinegar, salt, more Jalapeno to taste.
  4. Refrigerate until cold.
  5. When serving – garnish with a dollop of Greek-style yogurt and a couple of drops of olive oil.

Adapted from: Epicurious/2013

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

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