Grilled Steak with Tomato-Corn Salsa Recipe

I will come clean and just say I do not actually like the taste or texture of beef, so I do not eat it.  And only one of my kids likes beef, so I never make it.  And I acknowledge that cattle are harming the environment, so I don’t teach beef recipes more than once a year.  I also don’t like to yuck on anyone’s yum, and I think that high quality animal products in moderation can be part of a healthful diet.  I have noticed over the past decade that my friends and family are eating fewer animal products and in smaller quantities.  A few ounces of protein, but with more non-starchy vegetables, seems to be a trend in my community.  As always, I am here to help you cook more at home and tailor recipes to the way YOU want to eat!  I have tasted this grilled steak recipe and it is truly delicious and a crowd-pleaser!Continue reading

Green Gazpacho Recipe

I love soup of all kinds and make it at least once a week, if not two or three times a week during the school year.  Soup is very digestible, filling, easy to load up with vegetables, and most soup recipes are flexible, which is my JAM!  During the summer, I don’t make quite as many soups for obvious reasons, but I do enjoy a cold soup once a week. Salmorejo is my absolute favorite and then this “green gazpacho” is a close second.  I have others too that I like – corn chowder, traditional gazpacho, fresh tomato soup, and the zucchini-leek soup from my cookbook, Quicker Than Quick, which I enjoy at room temperature.

Why you’ll love this recipe: 

  • Can be made in advance;
  • It’s a fun twist on traditional tomato-based gazpacho and less acidic;
  • Fast and easy recipe – blend and chill;
  • Super refreshing! 

Green Gazpacho Ingredients

  • Persian cucumbers: make up the base of this cold soup. You could use regular cucumbers, but I would probably peel the skin. 
  • Avocado: adds a nice creaminess to the soup and helps make it filling. 
  • Scallions: are milder than regular onions. If a recipe doesn’t indicate which part of the onion to use, it means you will use the entire thing. 
  • Garlic cloves: are a great antibacterial and antiviral food. I like to keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. It’s a game-changer!
  • Apple cider vinegar: is great for gut health and can help with blood sugar stability. Look for a raw and unfiltered. 
  • Lemon juice: Adds a nice punchiness to the soup. I prefer using freshly squeezed juice. 
  • Olive oil: use an unrefined olive oil or best flavor. 

How to Make Green Gazpacho

  1. Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.  It’s that easy!

Tips for Making Green Gazpacho

  • Double recipe to serve more, but do it in batches since your blender can only accommodate one recipe’s worth of ingredients.
  • Use thin skinned cucumbers such as Persian or hothouse. If you use standard cucumbers, you may want to peel the skin and remove some of the big seeds.
  • Plan ahead and make this far enough in advance that you can chill it throughout before serving.
  • Add toppings!  Pureed soups love a contrast in textures. Add seafood or croutons or chopped herbs, for example.
  • If you can’t eat raw garlic, omit it and swap in a garlic-infused olive oil.  O Olive Oil makes a good one!

Serving Suggestions for Green Gazpacho

  • Cooked crab or shrimp, chives, croutons, or a drizzle of olive oil
  • You can serve this as a first course, or a meal with the addition of protein, or in shot glasses for a fun and refreshing hors d’oeuvres.
  • This will last for 5 days in the fridge without turning brown.  The acid in the soup helps keep the avocado from changing color.


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For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!


You can shop the tools I used to make this recipe by clicking on the images below: 

Green Gazpacho
Serves: 4
  • 7 Persian cucumbers including the skin and seeds, cut into chunks
  • 1 ripe but firm avocado, pitted and peeled
  • 4 scallions, white and green parts chopped
  • 2 garlic cloves
  • 3 Tablespoons apple cider vinegar
  • 3-4 Tablespoons fresh lemon juice (from about 1 juicy lemon)
  • ¼ cup water (feel free to use more to thin the soup out further)
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • 2 teaspoons sea salt + more to taste
  • Garnish suggestions: chives, croutons, cooked crab or shrimp, drizzle of olive oil
  1. Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Recipe makes about 4 cups of soup.



Lemon-Garlic Aquafaba Dressing Recipe

Little secret – I love using vegan mayo in salad dressings when I want a thick and creamy dressing. I am not a mayo fan otherwise, and I especially do not care for traditional egg-based mayonnaise. It’s too eggy tasting for me.  I’m not trying to yuck on your yum!  But I know a lot of people do not like using mayonnaise for a variety of reasons. Other swaps may include raw cashew butter + water, Greek yogurt, or aquafaba, the liquid leftover from cooking chickpeas.  I shared an aquafaba chocolate mousse recipe recently and now I want to share a totally different way to use this unique ingredient that you have probably thrown away a thousand times:  in salad dressing!Continue reading

Key Lime Pie Recipe

I eat desserts like Key Lime Pie usually once a week when I go out to a restaurant or if I’m entertaining at home.  Key Lime Pie is one of my absolute favorite go-to spring/summer desserts and I have made it dozens and dozens of times for friends including my husband’s tiki birthday party last month.  Everyone always goes crazy for it and you know what? It is the EASIEST dessert ever.  The only hard part is juicing almost 2 pounds of Key Limes, but I will not tell anyone if you use regular limes.  Key limes are tiny and tart, but not quite as acidic as regular limes.  I’ll be honest, I have made this pie with both types of limes and I cannot tell the difference! Some people swear by bottled Key lime juice, but I have never been a fan of bottled citrus juice.  The big difference in this recipe is that I use Greek yogurt instead of egg yolks and I MUCH prefer this version.Continue reading

Quinoa Salad with Cherries, Almonds, Celery, and Pecorino Recipe

This is one of my favorite salad recipes that I don’t make very often because cherries are in season for 5 minutes a year! It follows a classic formula that I love which is a green + a grain + a seasonal fruit + a cheese + a nut or seed.  It’s simple and easy to switch up.  I usually opt for arugula with fruit since the peppery greens balance the sweetness of the fruit, but I know arugula is not everyone’s favorite and takes some getting used to for kids. I love this salad for a main course lunch or dinner or to bring to a potluck (just bring the dressing in a jar and toss with the salad right before serving.)Continue reading

Roasted Red Pepper Vinaigrette and a Grilled Vegetable Primer

As you know, I am on a mission to get you to live your best, healthiest life.  The way I am going to do that is to help you cook more often at home with whole, minimally processed ingredients.  I am here to show you that making delicious, healthful food is easier than you think!  Recipes on my website can give you a little taste, but taking online classes and bootcamps are where the change happens quickly!  I have two bootcamps starting next week and they will change the game for you, your kids, your grandkids or anyone you care about.  Gift a course to yourself or someone else! You can follow live or on your own time.  For the Meal Prepping | Meal Planning course, use the code MEAL100 for $100 off. For Back to Basics, use the code BB100 for $100 off.  Click on the links to learn more!Continue reading

Charred Eggplant Salad Recipe

This is the kind of recipe that I adore. The flavors are up my alley and it’s perfect for summer entertaining which you know I love to do!  Like many recipes, but especially this one, I never make this the same way twice. I use roasted red peppers or cherry tomatoes. I swap different herbs depending on what else I have and what else I am serving. I love olives, and there are lots of kinds that work here, otherwise capers are great too. Read through the post to get some other ideas.  Not only is this delicious, it’s GOOD FOR YOU!Continue reading

Aquafaba Chocolate Mousse Recipe

I have shared with you recipes for plant-based chocolate pudding made with tofu, avocados, and sweet potatoes (in Kitchen Matters.) If you know me, you know I love chocolate any which way.  According to Dr. Andrew Weil and many others, dark chocolate is a superfood.  So to combine one superfood with another is a true WIN-WIN!  My latest obsession is aquafaba chocolate mousse, a plant-based treat which uses canned chickpea liquid as the base.  Stay with me!Continue reading