At summer temperatures you don't always feel like hot dishes. During those hot days we therefore like to alternate with a fresh salad or a cold soup. They offer your body instant refreshment and the big advantage: the vegetables are packed with moisture, which you definitely need to prevent dehydration. Today on the menu: a delicious green gazpacho with avocado, cucumber, ginger and coriander.
The Spanish classic with an original twist
The original gazpacho is made from red tomatoes and bell peppers, but I like to pimp up those classics now and then. So this time we didn't go for the classic red gazpacho, but opted for the green version. I chose different green ingredients such as avocado, cucumber, coriander and a green chili pepper for extra spiciness.
The ingredients for this gazpacho (2 large portions)
- 2 cucumbers (cut into pieces)
- 1 green pepper
- 2 avocados
- A few coriander leaves
- 2 tablespoons of lemon juice
- 2 teaspoons ginger
- 2 tablespoons of olive oil
- 1 green chili pepper
- Pepper and salt
- Optional: some mozzarella for the topping (this fills well and keeps you satiated longer)
Preparation
Add all the ingredients to the blender (except the cilantro). Mix on high speed until the soup has a good consistency. Is the gazpacho still too thick? Then you can add some water.
A tip: gazpacho should be really ice cold when you serve it. A lukewarm soup is anything but tasty, and not refreshing either. That's why it's best to put it in the freezer fifteen minutes before serving, or leave it in the fridge long enough.
Before serving, you should finish the soup with pepper, salt, coriander and possibly some mozzarella. Ready in no time, very healthy and wonderfully refreshing. The ideal lunch for those hot days. You can drink liters of this without feeling guilty. ;-)
The soup keeps well in the fridge for a few days. Do you always want to have a quick lunch at home? Then put a few jars in the freezer and you can enjoy delicious gazpacho all spring and summer long.
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