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Raw vegan avocado gazpacho
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Raw vegan avocado gazpacho
Marie-Chantal' s Gazpacho is prepared with the desired consistency, if you prefer a more liquid formula, you add more water, if you prefer it thicker, you add less. To the recipe, you can add tomatoes, avocado cubes or cucumber if you like crunchy teture. This gazpacho can be served as a sauce on fish or grilled chicken, a salsa for tacos or even as a dip with tortilla chips.
Raw vegan avocado gazpacho
| Prep time: 10 minutes |
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| Cooking time: No cooking required |
| Servings or yield: For 4 to people |
| Difficulty level: Easy |
| 3 cups or 3 large avocados, chopped |
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| 2 cups cubed cucumbers |
| 1 cup fresh cilantro |
| 1/4 cup chopped red onion |
| 2 fresh garlic cloves, minced |
| 1 1/2 tbsp. small green chilli chopped, optional |
| 3/4 cup filtered water to thin out to desired consistency. |
| 1/4 cup fresh lime juice (juice of 2 juicy limes) |
| 1 Tbsp cold pressed extra virgin olive oil |
| 1 tsp. celtic sea salt |
| For garnish |
| 2 chopped green onions |
| 1 freshly diced tomatoes |
Preparation
Place all the ingredients in your blender, add a cup of water and puree until smooth. A
dd more water until desired consistency. Flavour with salt and pepper to taste, mix again.
Transfer in a serving bowl and serve with fresh tomatoes and green diced onions and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place all the ingredients in your blender with a cup of water.
2 - Puree until smooth.
3 - Add more water until desired consistency.
4 - Flavour with salt and pepper to taste, mix again.
5 - Transfer in a serving bowl.
6 - Serve with fresh tomatoes and green diced onions and enjoy!
