“So vibrant, bold, refreshing & peppering, once of the simplest summer soups to make, but it can be blend and boring if you don’t season it with Salt & Pepper properly. Keep checking the taste until its powerful”
4 cups of Spinach
2 Garlic cloves
1 Cucumber Deseeded & Chopped
1/2 green chilli Deseeded
Hand full of Fresh Mint
Hand full of Fresh Parsley
Hand full of Fresh Basil
1 Mushy Avocado peeled & stoned
4 Spring Onions
4 Tbs of coconut natural yoghurt
2 Tbs extra virgin olive oil
2 Tbs of White Wine Vinegar
Pinch of Salt and Pepper
Rose Petal Ice Cubes (optional):
Using a ice cube tray place rose petals into each compartment in the tray and add water – Freeze & pop out when ready to serve.
Simply combine all the above ingredients into a food processor, depending on the size of your processor you may need to blitz it in stages to fit everything in. Gradually blitz while adding Filtered Water until it becomes a smooth soupy constancy. Place the Gazpacho into the fridge and chill until you’re ready to serve.
To serve, Place a few slices of Avocado in the centre of the bowl, I made Avocado Rose which is quite fancy, you can learn how I make one by watching my first ever YouTube recipe video! Pour the Gazpacho around the avocado and garnish with fresh basil, pea shoots, the ice cubes, baby tomatoes & a drizzle of Filippo Berio olive oil.