This is one of those “experimental” recipes…the kind where you look in the fridge and wonder what you could possibly make with what you actually have (we try to stick to a weekly grocery budget, so by the end of the week I often find myself in this very predicament). Well, in this case, it ended up being a huge success. That doesn’t always happen.
It’s summertime here in New Zealand, which means most days are nice and warm with lots of sunshine… the perfect weather for a cool refreshing soup! And I have to say, sitting out on my deck with the hot sun on my face and the cool summer breeze while enjoying this crisply cool and creamy gazpacho was like a dream. And when I have a good dream, I have to share it.
Crisp and Creamy Avocado Gazpacho
Dietary Info: GF/DF/PA/SF/V
4-6 ribs of celery (600g), washed and finely chopped
1 bunch of spring onions (white and green parts), chopped
5 cloves garlic, peeled and finely chopped
2 tsp. coconut oil
1 bunch spinach (100g), washed with ends removed but not chopped
2 c. unsweetened almond milk
3/4-1 tsp. salt
For the garnish:
1 fresh tomato
salt and freshly ground pepper
smoked sweet paprika
a few springs of fresh basil
Chop and prepare the first 5 ingredients. Heat oil on a non-stick pan on medium high, and add celery, spring onion and garlic. Stir fry, stirring occasionally so vegetables don’t burn, for 3-5 minutes.
Remove pan from heat and divide contents in half, putting half in a medium size mixing bowl, and half in blender. Add the almond milk to blender, along with avocado and salt. Puree till smooth. Do a quick taste test and add more salt if needed.
Using the same non-stick pan on medium heat, toss spinach leaves in pan and stir 2-3 minutes or until leaves are wilted. Add spinach to bowl with reserved sauteed ingredients and mix.
Divide mixture into two large soup bowls and carefully pour contents in blender over the top of sautéed veggies in each bowl.
To garnish (optional)
Slice a tomato in quarters and place on top as a garnish along with a sprig of fresh basil. I like to drizzle about a tsp. of homemade garlic & chili oil over each one along with a squeeze of fresh lemon and a generous dusting of smoked sweet paprika. Top it off with freshly cracked pepper.
Serve immediately. This soup can be enjoyed warm or cold, but careful not to reheat soup as the avocado will curdle.
Nutrition facts per serving: Calories 355, fat 27.6g, carb 26g, protein 9.6g
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
The above codes for specific dietary requirements will be found under each recipe title.