Ingredients
-
1
-
1
-
2
-
1 1/2
-
1/2 - 1
-
1
-
1
-
2
-
1/2
-
1
-
2
-
-
-
-
Directions
Creamy Avocado Gazpacho, This is a vegan raw food recipe, that makes eating raw easy! Adapted from Vegparadise , Oh my goodness, this was so good! My avocados were small, so used two and three medium tomatoes If eaten right away the soup is much sweeter than if let to sit in the fridge – either way was delicious but I found it interesting that there was such a flavor change by cooling used about 3/4 cup water since I like a little thicker soup and used my food processor instead of a blender Wonderful chilled soup!, Delicious!! used a little less spring water per reviews I peeled the English cucumber used, used grape tomatoes as they were what I had on hand, I did not add the optional chili or paprika per preference used one lemon and one lime, sea salt, mint from the garden, unpasteurised local honey (raw) plus the rest Mine was more of a redy colour than green I would make this again for myself Made for Group Beetroot in RECIPE SWAP #42 – July 2010
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Steps
|
1
Done
|
Combine All of the Ingredients in a Blender in the Order Listed. |
|
2
Done
|
Start Blender on Low Speed For a Few Seconds, Then Switch to High; Blend Until Creamy and Smooth, About 1 1/2 Minutes. |
|
3
Done
|
Pour Into 2 Soup Bowls. |
|
4
Done
|
Dice Reserved Avocado and Gently Drop Them Into the Center of the Bowl. |
|
5
Done
|
Add a Mint Leaf and Sprinkle Diced Avocado With Paprika If Desired. |
|
6
Done
|
Enjoy! |
