Gazpacho
Author: Elizabeth Peyton-Jones
Recipe type: Soups
Fresh, light and very cleansing, this energizing summer soup has a slight kick of chilli. It is abound with nutrients and the avocado gives it a wonderfully luxurious silkiness. Very easy to make and requires no cooking.
Ingredients
Serves 4
- 2 cucumbers, peeled and sliced
- 1 romaine lettuce, roughly chopped
- 4 celery sticks, trimmed and chopped
- 4 spring onions, trimmed and chopped
- 1 garlic clove, peeled and crushed
- 1 heaped tsp. chopped medium-hot green chilli pepper
- 1 avocado, peeled and stoned
- 1 tsp. lemon juice
- 100g baby spinach, washed
- 15g mint leaves (a decent handful)
- 15g parsley, plus extra to garnish
- A little avocado oil to garnish
Instructions
- Place the cucumbers, lettuce, celery, spring onions, garlic, chilli pepper, avocado and lemon juice in a liquidizer and whiz until smooth.
- Add the spinach, mint and parsley for a brief whiz at the end.
- Serve in bowls with a swirl of avocado oil and a little finely chopped parsley on top.
- Eat straightaway although it will keep in the fridge for 24 hours.
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