Whole30 Green Gazpacho
 
 
Author:
Serves: 4 each
Ingredients
  • Celery Sticks 2 each
  • English Cucumber 1 each
  • Jalapeno 1 each
  • Avocado 1 each
  • Coconut Cream (you can use the thick/solid part of full fat coconut milk as well) .25 cup (74 g)
  • Water 2 cup (500 ml)
  • Cilantro/Coriander, loosely packed .25 cup (15 g)
  • Parsley, loosely packed .25 cup (15 g)
  • Juice of 1 Lime
  • Sea Salt 1 TSP
  • Garlic Cloves, Minced 2 each
  • Garnish : Chili Infused Olive Oil, Pumpkin Seeds and Cilantro/Coriander
Instructions
  1. Add all the ingredients to a high speed blender (except the garnish!) and blend until smooth or to desired chunkiness.
  2. Refrigerate for an hour (as needed) or until cool and then pour into bowl, topping with a drizzle of the chili infused olive oil, pumpkin seeds and cilantro/coriander as desired.
  3. Enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/07/03/plan-it-in-do-it-anyway-whole30-green-gazpacho/