Gazpacho with Honey

5 servings

20 minutes

Unlike most frivolous cold soups, this gazpacho recipe is a real hearty meal. The avocado pulp makes the soup thick and silky, the addition of honey makes it nutritious, and the honey partly masks the presence of unsweetened tomatoes in the soup, after all, it's not summer yet. Make gazpacho in the midst of Lent, when endless cereals and cabbage will already bore you - and for the sake of spiritual comfort you will need to interrupt them with something bright.

Energy value per serving

• Calories: 194.6
• Proteins: 3.4g
• Fats: 13.6g
• Carbohydrates: 15.1g

Ingredients

• Olive oil: 50 ml
• Tomatoes: 5 pc
• Garlic: 2 clove
• Honey: 1 tbsp
• Lemon juice: 50 ml
• Sea salt: to taste
• Basil: 1 bunch
• Avocado: 1 pc
• Fresh red pepper: 1 pc
• Celery stalk: 5 pc
• Onion: 1 head
• Parsley: to taste

Cooking steps

1. In a blender, blend tomatoes, olive oil, garlic, honey, lemon juice, salt, basil with 100 milliliters of water until creamy.

   Required ingredients:

   • Tomatoes: 5 piece
   • Olive oil: 50 ml
   • Garlic: 2 cloves
   • Honey: 1 tablespoon
   • Lemon juice: 50 ml
   • Sea salt:  to taste
   • Basil: 1 bunch

2. Pour the soup into a large bowl and add finely chopped avocado, pepper, celery, and onion.

   Required ingredients:

   • Avocado: 1 piece
   • Fresh red pepper: 1 piece
   • Celery stalk: 5 piece
   • Onion: 1 head

3. Mix the ingredients and sprinkle with parsley.

   Required ingredients:

   • Parsley:  to taste