Sunshine Gazpacho

2 medium apples, peeled and cored
1 T. lemon juice
10 fresh mint leaves, divided, plus extra for garnish
1-2 (1-3/4 c.) cucumbers, peeled, seeded, and roughly chopped
1 lb. yellow heirloom tomatoes, peeled and roughly chopped*
1 2"-thick wedge yellow onion
1 fresh Anaheim chili pepper, seeded and chopped (use gloves and don't touch your face)
1 small clove garlic
1 t. sherry vinegar or white wine vinegar
Tabasco sauce
Sea salt
Cracked black pepper

Thinly slice enough apple for garnish; toss slices in lemon juice. Chop remaining apples. Finely chop 2 of the mint leaves.

In a blender or food processor, combine chopped apples, remaining mint leaves, cucumbers, tomatoes, onion, chili pepper, garlic,  and vinegar. Blend until smooth. Season to taste with Tabasco sauce and salt.

Transfer soup to an airtight container and cover. Refrigerate at least 1 hour. Garnish with sliced apple, additional mint leaves, and pepper.

*Any color tomato will work, but red tomatoes won't be "sunshine"-y.

Makes 4-5 cups.

Adapted from Forks Over Knives, Summer 2019, p. 57.