Copyright John Paul Urizar
www.johnpaulurizar.com.au
This velvety textured gazpacho is heaven and feels like it's doing you good even while you eat. Little wonder; with raw garlic, onions, chillis and coriander it's a first class immune building potion.
Skin, halve, and stone avocados.
In juicer, juice the cucumber, capsicum, chilli, onion and garlic.
Combine the vegetable juice, avocados, water, salt, coriander, lime and black pepper in a blender and process thoroughly.
Serve chilled, with a dollop of yogurt, sprinkle of paprika, lime quarters and cracked pepper.
Makes 6 servings
| Prep Time: | 15 mins + chilling |
| Cooking Time: | nil |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 784 kj |
| Calories | 187 kcal |
| Fat | 17 g |
| Saturated Fat | 3.8 g |
| Total Carbohydrate | 4.6 g |
| Total Protein | 3.6 g |
| Fibre | 2.4 g |
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