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.
Calories194.6kcal
Proteins3.4grams
Fats13.6grams
Carbohydrates15.1grams
1
In a blender, blend tomatoes, olive oil, garlic, honey, lemon juice, salt, basil with 100 milliliters of water until creamy.
- 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.
- Avocado: 1 piece
- Fresh red bell pepper: 1 piece
- Celery stalk: 5 piece
- Onion: 1 head
3
Mix the ingredients and sprinkle with parsley.
- Parsley: to taste
