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Recipe of the week: Avocado Gazpacho by plant-based foodie Julie Montagu

Avocado Gazpacho

Avocados contain more potassium than bananas and 77% of the calories from avocado are from fat. Yes, it is one of the fattiest foods on the planet! However, this isn’t just any fat, this is oleic acid, a monounsaturated fatty acid that has been linked to reduced inflammation in the body and is considered a ‘heart-healthy’ fatty acid.

For a cool and healthy summer soup, try Julie Montagu’s mouthwatering avocado gazpacho which is made with cucumbers, apple cider vinegar
, lemon juice, and more.

600g (3 cups) tinned plum tomatoes, roughly chopped
1⁄2 cucumber, peeled and roughly chopped
1⁄2 red (bell) pepper, chopped
1 avocado, peeled and stoned
1 teaspoon lemon juice

1⁄2 teaspoon apple cider vinegar

1 garlic clove, roughly chopped

1 tablespoon olive oil
1 teaspoon chilli flakes (red pepper flakes)

sea salt and freshly ground black pepper

Serves 2–4

Put all the ingredients, except for half the avocado, the olive oil and the chilli flakes, in a food processor or blender with 40ml (21⁄2 tablespoons) water. Blend until fairly smooth and then add the olive oil. Blend again until smooth, tasting to check the seasoning.

Serve in bowls with the remaining avocado chopped and sprinkled on top, or in slices on the side, with the chilli flakes.

Recipe taken from Superfoods Superfast by Julie Montagu