Avocado gazpacho Recipe – Creamy & Healthy

Living in Colombia has been great because I am literally in avocado heaven here!
In the supermarkets, I can find at least 4 types of avocados: Hass, Reed, Zutano and Pinkerton.
Coming from Paris and comparing the prices I am able to eat an avocado every day. It’s not only what keep the doctor away, but also what keeps my bank account alive.

I also have the luck that every day I have two street vendors walking through my street yelling AGUACATE AGUACATE! So when I don’t have a ripe one to feast on, I run downstairs and get them from the guys. How awesome is this: avocado delivery!

But in a country with this many avocado’s, it’s crazy to see how little recipes there are with this amazing versatile fruit. They only eat it raw or they make guac with it. This is of course delicious, but there is so much you can do with this healthy fruit. From savoury to sweet dishes, from fried to raw, from brownies to cheese cake (all vegan of course), from smoothies to soups to salsas.

Now I want to share one of my favourite savoury avocado recipes with you. It is a recipe my sister picked up in Bali staying at a beautiful health resort and we gave our own spin to it. We always include this Avocado Gazpacho Recipe in our coaching plan for those who want to do a deep detox consuming only liquids for a week, and the people love it. It is also super duper easy peasy.

We have also received many requests to share this Avocado Gazpacho Recipe, so here goes:

Serves: 2

Equipment: High Speed Blender

Ingredients

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

Instructions

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 or cucumber in small parts.
Cut the avocado lengthwise around 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.

Bon appétit!