Green Gazpacho • V | GF

This cooling, nutrient-packed velvety chilled soup is what you’ll crave on super hot days or for when you need a hydrating Night Cap (of food) in the evening to make up your greens, while satiating your hunger with healthy fats. Contains Coconut Milk, but that can be substituted for any thin cream or thick milk of your preference.

Enjoy this one jug wonder!

•

Ingredients – all go in the blender!  Serves 2 (double the recipe for 4)

1/2 an Avocado

2 Cloves of Garlic

1/4 White Onion

2 English Cucumbers (deseeded)

1 Head of Celery (roughly chopped)

Juice of 2 Limes (fresh)

2 Tablespoons of ACV (apple cider vinegar)

1 Tablespoon of Raw Tahini

1/2 Cup of Coconut Milk

BIG Bunch of Cilantro

Sea Salt - to taste 

Agave (optional) - to taste

Generous Glug of Extra Virgin Olive Oil (EVOO)

Method

Place all ingredients into your high-speed blender and blend on high for 30-45 seconds, until smooth. You should have a medium-thick, creamy consistency. 

To Serve

Serve Chilled. Pour soup into bowls, drizzle with more EVOO, grind some pink or black pepper or sprinkle with chili flakes and serve immediately. 

To Store

Store in airtight jar or bottle at the back of the fridge. Keeps for 3 days. 

Recipe developed by Kimberley Blacksmith-Jones @_____s_____k_____i_____m