Gazpacho is a cold soup, traditionally made with a tomato base, but you can get creative and use other veggies! In this recipe, the freshness of cucumber and the creaminess of avocado go together perfectly. Simple to make, this entrée is delicious during hot summer days.
Ingredients
2 ripe avocados
2 English cucumbers
1 cup of water
½ cup of plain yogurt
Juice of 2 limes
½ small onion
100 g of light feta cheese
salt and pepper, to taste
sunflower and pumpkin seeds (optional)
Directions
- Peel your avocados and cucumbers and cut them in big chunks
- Put all the ingredients in a blender and mix until you get a smooth and even texture
- Salt and pepper to taste. Top with your sunflower and pumpkin seeds if you’d like and serve
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador
