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Parve
Easy
3 Hours
Diets 
Cold soups are amazing to serve in the heat of summer! This Creamy Green Gazpacho is a great no-cook appetizer or light summery meal that’s full of zingy fresh flavors. Tuscanini Mini Gnocchi make the perfect crunchy croutons when roasted with some olive oil and spices. I love this recipe because the gnocchi croutons keep very well, so this is a good dish to make ahead of time.
1 package Tuscanini Mini Gnocchi
3 tablespoons olive oil
kosher salt, to taste
black pepper, to taste
2 teaspoons zaatar
1/2 teaspoon chili flakes
1 pound hothouse cucumbers, seeds removed
1 pound tomatillos, husks removed and rinsed
2 avocados, pits removed
1 jalapeno, seeds removed
1 small shallot, peeled
1 clove garlic
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup water
kosher salt, to taste
black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with nonstick spray.
Toss gnocchi with olive oil, a pinch of salt and pepper, zaatar and chili flakes until evenly combined. Spread on the sheet pan in an even layer and roast for 15 to 20 minutes until gnocchi are browned and crispy.
In a large blender, combine all ingredients and blend on high for two to three minutes until smooth. Taste and adjust seasoning if needed.
Chill for two to three hours before serving with gnocchi croutons.
Sponsored by Tuscanini
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