This avocado gazpacho is a great recipe when you want to serve something different to your guests, it’s great for hot weather, but it is also great when you are doing a detox.
This soup is always a part of our menu when we do a liquid detox. This means we only eat/drink smoothies and juices for a whole week. Because this soup is savory, it gives the body a great boost of energy. The soup is also full of potassium; calcium; magnesium; electrolytes; omega 3; Vitamins A, B, C and K; manganese, iron; and it’s chlorophyll rich, so a great blood cleanser as well.
Equipment: High Speed Blender
1 cm ginger
1 slice of lemon or lime
1 large avocado
1 1/2 cup coconut water
1 hand of spinach
1/2 zucchini or cucumber chopped
1 hand of basil
1/2 hand of parsley
1 tbs extra virgin olive oil
1 clove of garlic without skin
salt and pepper
optional: 1 cm of a fresh chilli pepper
Wash the spinach, parsley, basil, lemon/lime, ginger and zucchini/cucumber. Cut 1 cm of the ginger. You can leave the skin on or scrape it off with the edge of a teaspoon. Cut a slice of the lemon or lime. Chop the zucchini/cucumber in parts.
Cut the avocado lengthwise around the pit and twist it open. Take out the pit with a tablespoon and after take out the meat with a spoon.
Put all ingredients in the blender and blend until smooth.
Pour the avocado gazpacho in bowls and garnish with a drizzle of olive oil, some chilli flakes and some parsley or basil.