19 Jul GREEN GAZPACHO SERVED IN MINI BREAD BOWLS

INGREDIENTS
1 CELERY STICK, STALK AND LEAVES
½ CUCUMBER, PEELED AND ROUGHLY CHOPPED
1 GARLIC CLOVE, GRATED
HANDFULL OF FRESH SPINACH (FOR COLOURING)
2 SPRIGS FRESH BASIL
2 SPRIGS FRESH MINT
100 ML OLIVE OIL
500 ML VEGETABLE STOCK, COLD
1 AVOCADO, PITTED AND PEELED
2 TBSP. SUSHI VINEGAR
1 LIME, ZEST AND JUICE
1 RED CHILI, FINELY DICED
1 TSPS CUMIN POWDER
1 SPRING ONION, SLICED
4/6 MINI BROWN BREADS (depending on size)

TOPPINGS: CORN, POMEGRANATE, BASIL AND MINT LEAVES + EXTRA OLIVE OIL

METHOD
Mix all ingredients in a food processor and blend continuing until you have a smooth soup. Bring extra to taste with salt and pepper and add any additional water if the soup is too thick. Put the gazpacho a few hours in the refrigerator, you must serve gazpacho very cold. Pour gazpacho into four bowls and make the dishes with an extra dash of olive oil, rose petals, mint leaves, crumbled pistachios and corn grains.

For more avocado recipes from the serie ‘Avocados from Peru in Bloom’ by Fooddeco, go to Avocados from Peru. 

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