Green Gazpacho with Cucumber Apple and Avocado

A simple quick lunch, a pre-dinner appetizer or a pick-me-up drink whenever you need one. It’s refreshing, light and nutritious. An easy one step soup and the fun part is the toppings. Choose any crispy sweet fruit from the suggestions, each has a different flavor and gives an interesting sweetness to the soup.

 

Green Gazpacho with Cucumber Apple and Avocado

Makes: 2-3 servings

Ingredients:

• 3 Persian or 1 large English cucumber
• 1 small green apple or 1 kiwi fruit or 1/2 cup green grapes (use any one)
• 1 cup baby spinach roughly chopped
• 2 tbsps sherry vinegar
• 1 medium avocado
• 2 garlic cloves
• 10 pieces whole almonds blanched preferably
• Iced water to thin out
• Generous amount of sea salt and freshly ground black pepper
• 1/2 cup loosely packed mixed herbs: parsley, basil (leaves only)

• Garnish
• 1/4 tsp smoked paprika
• few pieces of fruit/ rainbow tomatoes/herbs chopped
• roasted corn
• sliced radish
• scallions
• 1 tbsp extra-virgin olive oil to drizzle on top

 

Directions:

1. Blend all ingredients together.

2. Season liberally with salt and pepper and serve with a drizzle of olive oil, sprinkle of paprika and toppings of your choice.