Soups & Stewsdeliciouslyella
Green Gazpacho
This is the perfect recipe to make on warm summer days. It's packed full of flavour from the coriander and lime juice, and tastes delicious with a side of toasted sourdough bread, drizzled in olive oil and rubbed with a garlic clove.
👥 4 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
Peel and destone the avocados.
avocados2
2
Place the avocado flesh into a powerful blender (saving a little for the top), along with the chickpeas, garlic, coriander, almond milk, lime juice and a large pinch of salt. Blitz until the mixture comes together to form a smooth, creamy soup. You may want to add a splash more almond milk until you reach the consistency you like best.
chickpeas8.5 ozgarlic1 clovelime1
3
Once smooth, place the gazpacho in the fridge for at least ⏱️ 1 hour or until ready to serve.
4
Once ready to serve, pour the gazpacho into bowls and top with chopped avocado and tomatoes. Drizzle with olive oil, a crack of black pepper and a handful of chopped coriander.
large tomatoes2
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