Avocado Gazpacho

Packed with 5-star ingredients, this cold soup can also be used as a dressing over salad greens and fresh prawns. Store in the refrigerator for up to five days in an airtight container.

avocado gazpacho

Serves 6

3 small, ripe avocados

1 Persian cucumber roughly chopped

1 green bell pepper; seeded

1 green chilli, seeded

1 red onion, peeled

2 cloves garlic, peeled

2 cups cold, filtered water

1 teaspoon sea salt

1 bunch cilantro

juice of 1 lime

cracked black pepper

To serve

1/2 cup low-fat plain yogurt

pinch smoked paprika

limes, quartered


1. Skin, halve, and pit avocados.
2. Using a juicer, juice the cucumber, bell pepper, chilli, onion, and garlic.
3. Combine the vegetable juice, avocados, water, salt, cilantro, lime juice, and black pepper in a blender and process thoroughly.
4. Serve chilled, with a dollop of low-fat plain yogurt, a sprinkle of smoked paprika, lime quarters, and cracked pepper

Tip: If you don’t use a whole avocado right away, replace the seed, sprinkle the exposed flesh with lemon juice, and wrap it tightly in foil before refrigerating. Eat within 1 to 2 days of cutting.