Green Gazpacho with Apple
Ready in 10 minutes
Serves 2-4 people
Ingredients
● 1 big apple (rather sour than sweet)
● 1 cucumber
● 1 avocado
● 100 ml green peas-frozen
● 3 spring onions
● 1-2 jalapeno
● 1 garlic clove
● 2 tbsp olive oil
● 3 tbsp apple cider vinegar
● 400 ml cold water
● 10-15 fresh mint leaves
● 1 tsp salt
● Black pepper
Preparation
Peel part of the apple and cucumber, then place the peels in a bowl of cold water and place in the fridge.
Add all ingredients to a blender (there’s no need to defrost the peas) and blend for a few minutes until completely smooth. Start with a small amount of jalapeño and add more to taste.
Chill for at least 1 hour to let the flavours develop.
Stir the gazpacho well before serving in nice glasses or bowls.
Drain the reserved crispy apple and cucumber peels and use them to top the soup.
Use extra toppings as you like; roasted chopped hazelnuts, rosted buck wheat or lentils, fresh mint
Optional Toppings
Finish with your choice of toppings: roasted hazelnuts, buckwheat or Puy lentils, fresh herbs, diced apple and cucumber, or maybe some chili-baked sourdough croutons.
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
