Easy, creamy cold Avocado, guacamole style soup

Guacamole soup

Makes 2 little jars (as seen in photo)

Mega quick and easy summer cold soup made from the kind of salady ingredients you probably have hanging about in the fridge. This is basically a blended version of guacamole…yes! It tastes oh so heavenly and is absolutely rip your pants off, I’m the heathiest person on the planet food. Get Blending!

1 ripe Avocado
2 tomatoes
1 thumb sized chunk of cucumber
1 clove of garlic
1/2 red pepper
chunk of chilli, depending on how spicy you like it
juice of 1 lime
A small handful of coriander
salt and pepper
Β 

Stick everything in a high speed blender until totally creamy and smooth, check for seasoning and add more herbs, lime juice and then pour into a container and chill in the fridge. If you want to eat it immedietly blend with some ice cubes. I serve it with some chopped up red pepper, cucumber and a drizzle of olive oil is aways pretty delicious.

 

 

Gazpacho

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It’s been scorching for the last two weeks, and I can’t even even brag to my friends back in England because apparently it’s 30˚C there too which is totally unheard of!

This recipe should appeal to all hot people out there because it’s cold…whoopee and it’s healthy unlike the other cold thing you eat…ice cream, which is yummy too. Maybe have one after since you will be so full of goodness!

Serves 4

1 cucumber, peeled and roughly chopped
2 red peppers, seeded and roughly chopped
5-6 tomatoes, skinned
2 cloves garlic, peeled and sliced
a small handful of basil leaves
1-2 tbsp balsamic vinegar
4 tablespoons extra virgin olive oil
generous salt and pepper
handful of white/wholemeal bread, no crusts

You can use bread thats a day old for this as you soak it in a little water until it goes soggy. I would use something like ciabatta or a nice brown loaf. Put the bread in a bowl and pour over some water and leave to soak, once soggy squeeze and put in the magimix or blender.

Score the tomatoes with a knife and pour boiling water over them, leave for about 30 seconds then rinse with cold water and peel and chop.

Put all the ingredients in the blender and whizz up until smooth…about a minute or more, you will need to do a lot of tasting to get it how you like it, don’t be afraid of adding more salt and balsamic. If it’s too thick you can add a little water, or if you want to serve straight away blend it with some ice.

Pour the soup into a jug and stick it in the fridge until it’s nice and cold.

To serve, keep aside a little slice of red pepper and cucumber and dice them finely and sprinkle on top with a drizzle of olive oil.

Bon Appetit!