gazpacho

Summer Green Gazpacho

RECIPE BY NATASAHA CORRETT

The basil in this gazpacho is packed with flavonoids which protect the body at a cellular level. It is also a rich source of vitamin A which helps to fight off damaging free radicals. On top of that, it is also a fantastic anti-inflammatory. This is SUCH a nutritious option for lunch or dinner and makes a really beautiful canapé or starter at a dinner party.

Tash x

Serves2
Cooks In10 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

110g cucumber
1 avocado
Juice of 1 lemon
1 ¾ cups water
1 tbsp coconut oil
5g Thai basil (or normal)
¼ tsp tamari

Method

  1. Put all ingredients into a blender and blend until completely smooth. Either put into the fridge to chill or if you want to serve straight away add 3-4 cubes of ice-cubes and blend in with other ingredients.
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