Gazpacho with Honey
Soups • Spanish
Description
Unlike most frivolous cold soups, this gazpacho recipe is a true hearty meal. The avocado flesh makes the soup thick and silky, and the addition of honey adds nutrition, partly masking the presence of unsweetened tomatoes, as it's still not summer. Prepare this gazpacho during the height of Lent, when endless grains and cabbage have become tiresome — and for the sake of comfort, you'll need to spice things up with something vibrant.
Ingredients
- Olive Oil 0 fl oz
- Tomatoes 5 pieces
- Garlic 2 cloves
- Honey 1 tablespoon
- Meyer Lemon Juice 0 fl oz
- Ocean salt to taste
- Basil 1 bunch
- Avocado 1 piece
- Red Long Chili Peppers 1 piece
- Celery stalk 5 pieces
- Onion 1 head
- Parsley to taste
Step-by-Step Guide
Step 1
In a blender, blend the tomatoes, olive oil, garlic, honey, lemon juice, salt, and basil with 100 ml of water until creamy.
Step 2
Pour the soup into a large bowl and add the finely chopped avocado, pepper, celery, and onion.
Step 3
Mix the ingredients and sprinkle with parsley.
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