Mint and Garlic Creamy Gazpacho

Mint and Garlic Creamy Gazpacho

Soup: the answer to so many of our health – physical and mental – questions. Feeling under the weather and tired? There’s a soup that will lift your spirits. Feeling achey with a sore throat and headache? There’s a soup that will soothe you. Feeling a bit sorry for yourself after a long day? There’s a soup that will comfort you. There really is a soup for all ailments. Let summer be no exception.

Mint and Garlic Creamy Gazpacho

Mint and Garlic Creamy Gazpacho

Chilled gazpacho with a large salad, some crusty bread and some sunshine is one of my favourite summer lunches. I haven’t played around a lot with gazpacho, although they are always on my mind to make, and this recent hot weather has encouraged (forced) me to think of refreshing ways to refuel. This is the perfect answer.

This is a twist on the ordinary red tomato-based gazpacho and the usual green chilled cucumber soup. Instead, it is vibrant green, creamy, comforting and hearty. It uses all my favourite greens, namely avocado and cucumber, with some subtle heat from the garlic and chilli flakes, balanced lovingly with fresh mint.

I’ve used a really refreshing birch water drink as the liquid but if you don’t have any, I recommend cold filtered water or coconut water for this Mint and Garlic Creamy Gazpacho.

Mint and Garlic Creamy Gazpacho
Serves 1 or 2 starter portions

Ingredients:
½ avocado, de-stoned and peeled
½ cucumber
80g peas, thawed
1 handful of spinach
200ml liquid – I used Birch Water* from Tapped
1 tbsp each: olive oil, lemon juice
½ tbsp apple cider vinegar
½ tsp each: miso paste, Dijon mustard
1 tsp maple syrup or coconut honey
1 small garlic clove, crushed
¼ tsp chilli flakes
5 sprigs mint, leaves washed
Black pepper, to taste
Method:

  1. Chop all the vegetables, removing the seeds in the middle of the cucumber for a smoother gazpacho. Place them in a food processor.

  2. Add all remaining ingredients, saving a couple of mint leaves for decoration, and blend in a food processor until smooth. Add more liquid if you’d like a thinner gazpacho. Keep processing until it is really smooth and creamy.

  3. Taste and adjust the seasoning and then transfer to the fridge to cool down.

  4. Serve cold, topped with extra chilli flakes, black pepper, mint leaves, yoghurt and seeds, if desired.

Mint and Garlic Creamy Gazpacho

Mint and Garlic Creamy Gazpacho

Are you a soup lover? I would love to hear your thoughts on my Mint and Garlic Creamy Gazpacho. Please do leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.

 

*This post is not sponsored, all opinions are my own.

5 thoughts on “Mint and Garlic Creamy Gazpacho

  1. sophielol says:

    Now what Is Gazpacho, I haven’t heard of it before until now? What can you use on the soup instead of Cucumber? Would love to hear your options- looks a great summery soup!!!xx

    Liked by 1 person

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