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I first discovered this soup when on a spring cleanse over 10 years ago and have been making it ever since. Gazpachos are cold soups made with raw vegetables. This recipe is incredibly easy and adaptable to your tastes. The original recipe recommended juicing the vegetables (except the avocado which you puree and add later) but I like the bulkiness of this pureed soup. It fills me up and that way I don’t miss out on the nutritional fiber!

Avocado Gazpacho

1 green pepper

1 English cucumber (if using a regular cucumber, peel to remove the wax)

6 stalks of celery

Juice of half a lime

1 avocado

1 tomato, finely chopped (or add whole cherry tomatoes)

Place the green pepper, cucumber, celery and avocado in a food processor and puree until smooth. Stir in the lime juice. Serve in a small bowl and top with chopped tomatoes. Serve chilled or at room temperature. Enjoy!

Variations: try adding a generous handful of spinach, dandelion greens or swiss chard; try adding yellow, orange and/or red pepper to either the topping or the mix; add sprouts; add a shot of wheat grass; add a few springs of chickweed to the mix (an edible wild plant).