Name: Cucumber Avocado Gazpacho
Prep time: 10 min
Total time: 10 min
Ingredients: water - 1 1/2 cups; apple cider vinegar - 1 tbsp; extra virgin olive oil - 2 tbsp; cucumber - 1; avocado - 1; jalapeño - 1, large; shallot - 1 small; basil - 1/2 cup; garlic - 1 clove; lemon juice - 1 tbsp; sea salt - 3/4 tsp; fresh cracked pepper - to taste; toasted sliced almonds - 1/4 cup; radish - 1, julienned

Ingrediënten:

water 1 1/2 cups

apple cider vinegar 1 tbsp

extra virgin olive oil 2 tbsp

cucumber 1

avocado 1

jalapeño 1, large

shallot 1 small

basil 1/2 cup

garlic 1 clove

lemon juice 1 tbsp

sea salt 3/4 tsp

fresh cracked pepper to taste

toasted sliced almonds 1/4 cup

radish 1, julienned

Instructies:

1. Begin by coarsely chopping the English cucumber, jalapeno, shallot, and garlic. Set aside a 2” piece of cucumber and ¼ of the jalapeno for garnish.

2. Transfer the cucumber, jalapeno, shallot, and garlic, along with the avocado, basil, lemon juice, apple cider vinegar, olive oil, salt, and black pepper into the Beast Blender. Next, add 1 & 1/4 cup of the water to begin.

3. Blend until a smooth consistency is reached. Adjust for seasoning and consistency. Add 1/4 cup of additional water for a thinner consistency. Place into the fridge to cool for 1-2 hours before serving.

4. Toast the sliced almonds on a dry skillet for 4-5 minutes on low heat or until golden brown and fragrant. Set aside.

5. Thinly julienne the radish and finely dice the extra cucumber and jalapeño. Set aside.

6. To serve, pour the gazpacho into bowls, followed by a drizzle of olive oil, fresh cracked pepper, toasted almonds, and the diced vegetables. Garnish with a few sprigs of basil.

Cucumber Avocado Gazpacho

Avocado • Komkommer • Jalapeño

Bereidingstijd: 10 min + chill time

Moeilijkheidsgraad: Medium

Ingrediënten: 14

Van: Jason Pabst

Zin in een lichte lunch? Probeer onze komkommer-avocado gazpacho, dé lunch waar je steeds weer naar verlangt.

Deze snelle en makkelijke gazpacho barst van de smaak en romigheid en is perfect voor een lichte lunch of als voorgerecht. Hij is in een paar minuten klaar in de Beast Blender, dus perfect voor wie weinig tijd heeft.

Laat ons weten hoe je hem serveert door @beasthealth_nlbe!

Voedingsfeiten

Porties: 4

Calorieën: 222 kcal per portie

Voedingsstoffen voor de immuniteit: Vitamine B6, vitamine C, vitamine E, vitamine K, koper, foliumzuur, magnesium, kalium, zink

Ingrediënten:

water 1 1/2 cups
apple cider vinegar 1 tbsp
extra virgin olive oil 2 tbsp
cucumber 1
avocado 1
jalapeño 1, large
shallot 1 small
basil 1/2 cup
garlic 1 clove
lemon juice 1 tbsp
sea salt 3/4 tsp
fresh cracked pepper to taste
toasted sliced almonds 1/4 cup
radish 1, julienned

Instructies:

1. Begin by coarsely chopping the English cucumber, jalapeno, shallot, and garlic. Set aside a 2” piece of cucumber and ¼ of the jalapeno for garnish.
2. Transfer the cucumber, jalapeno, shallot, and garlic, along with the avocado, basil, lemon juice, apple cider vinegar, olive oil, salt, and black pepper into the Beast Blender. Next, add 1 & 1/4 cup of the water to begin.
3. Blend until a smooth consistency is reached. Adjust for seasoning and consistency. Add 1/4 cup of additional water for a thinner consistency. Place into the fridge to cool for 1-2 hours before serving.
4. Toast the sliced almonds on a dry skillet for 4-5 minutes on low heat or until golden brown and fragrant. Set aside.
5. Thinly julienne the radish and finely dice the extra cucumber and jalapeño. Set aside.
6. To serve, pour the gazpacho into bowls, followed by a drizzle of olive oil, fresh cracked pepper, toasted almonds, and the diced vegetables. Garnish with a few sprigs of basil.