Gazpacho with Honey
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
5
Description
Unlike most frivolous cold soups, this gazpacho recipe is a true hearty meal. The avocado flesh makes the soup thick and silky, and the addition of honey adds nutrition, partly masking the presence of unsweetened tomatoes, as it's still not summer. Prepare this gazpacho during the height of Lent, when endless grains and cabbage have become tiresome — and for the sake of comfort, you'll need to spice things up with something vibrant.
Ingredients
- Olive Oil - 1 fl oz
- Tomatoes - 5 pieces
- Garlic - 2 cloves
- Honey - 1 tablespoon
- Meyer Lemon Juice - 1 fl oz
- Ocean salt - to taste
- Basil - 1 bunch
- Avocado - 1 piece
- Red Long Chili Peppers - 1 piece
- Celery stalk - 5 pieces
- Onion - 1 head
- Parsley - to taste
Step by Step guide
Step 1
In a blender, blend the tomatoes, olive oil, garlic, honey, lemon juice, salt, and basil with 100 ml of water until creamy.
Step 2
Pour the soup into a large bowl and add the finely chopped avocado, pepper, celery, and onion.
Step 3
Mix the ingredients and sprinkle with parsley.
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