Green gazpacho smoothie

Green gazpacho smoothie

By
From
Green Kitchen Smoothies
Serves
2

Calling a gazpacho a smoothie might seem like a far stretch. But if you think about it, this gazpacho follows the same method as our other smoothies, albeit with a little less liquid and purely savoury ingredients. This is a really pleasant light yet satisfying lunch and perfect on a really hot day. By serving it in sealable glass jars, it’s also ideal for a picnic.

Ingredients

Quantity Ingredient
1 yellow or green pepper, core and seeds removed
2 celery stalks
10cm piece cucumber
1 handful fresh parsley, stems included
4 fresh chives
1/2 garlic clove
1 ripe avocado, stone removed
1 tablespoon cold-pressed extra virgin olive oil
1 tablespoon organic unfiltered apple cider vinegar
pinch sea salt
pinch black pepper

To serve

Quantity Ingredient
plain unsweetened yoghurt
cold-pressed extra virgin olive oil
fresh parsley, chopped
cayenne pepper

Method

  1. Roughly chop the pepper, celery, cucumber, parsley, chives and garlic and add them to a blender along with the flesh of the avocado and the rest of the ingredients.
  2. Blend on a high speed until completely smooth like the consistency of a soup. Taste and adjust the flavours to your liking by adding more oil, vinegar, salt or pepper if necessary.
  3. Pour into two medium-sized sealable glass jars or four small ones (three of which are featured in the photo). Serve cold with a swirl of the yoghurt (if using) and oil, as well as a sprinkling of parsley and a pinch of cayenne pepper.
Tags:
vegetarian
healthy
smoothies
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