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:

1. Pour the Romaine Salad, Spinach, Onions, Cucumbers, Chlorella Powder and Parsley into a blender and blend until smooth.
2. Gradually add the vegetable broth, coconut cream, mint, salt and pepper.
3. Blend until you get a smooth consistency.
4. Cool until served.
5. Serve cold in separate bowls topped with a little coconut milk, olive oil and lemon juice.

Tip: add some chopped vegetables for decoration.