Raw Vegan Avocado Gazpacho
(1)
30 minutes
This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. I have deliberately kept this soup simple. It is deceptively rich – with a subtle flavour that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavours to infuse.
12 people made this
Ingredients
Serves: 6
- 3 cups or 3 large avocados chopped
- 2 cups cubed cucumbers
- 1 cup fresh coriander
- 1/4 cup chopped red onion
- 2 cloves fresh garlic minced
- 1 tablespoon or half a small green chilli chopped (for a bit of heat)
- 3/4 cup filtered water to thin out to desired consistency.
- 1/4 cup fresh lime juice (juice of 2 juicy limes)
- 1 tablespoon cold pressed extra virgin olive oil
- 1 teaspoon sea salt
- Garnish
- 1 avocado diced
- 2 chopped green onions
- 1 freshly diced tomatoes (omit if on Body Ecology)
- 1/4 cup freshly chopped coriander
Directions
Preparation:10min ›
Extra time:20min chilling ›
Ready in:30min
- Place all the ingredients in your blender and puree until smooth.
- Flavour to taste and chill before serving.
- Serve with “all the toppings” or on its own in small ramekins or shot glasses.
