Tomato Soup
Tomatoes • Onion • Basil
Soups
Ingredients:
water
1 1/2 cups
apple cider vinegar
1 tbsp
extra virgin olive oil
2 tbsp
cucumber
1
avocado
1
jalapeño
1, large
shallot
1 small
basil
1/2 cup
garlic
1 clove
lemon juice
1 tbsp
sea salt
3/4 tsp
fresh cracked pepper
to taste
toasted sliced almonds
1/4 cup
radish
1, julienned
Instructions:
1. Begin by coarsely chopping the English cucumber, jalapeno, shallot, and garlic. Set aside a 2” piece of cucumber and ¼ of the jalapeno for garnish.
2. Transfer the cucumber, jalapeno, shallot, and garlic, along with the avocado, basil, lemon juice, apple cider vinegar, olive oil, salt, and black pepper into the Beast Blender. Next, add 1 & 1/4 cup of the water to begin.
3. Blend until a smooth consistency is reached. Adjust for seasoning and consistency. Add 1/4 cup of additional water for a thinner consistency. Place into the fridge to cool for 1-2 hours before serving.
4. Toast the sliced almonds on a dry skillet for 4-5 minutes on low heat or until golden brown and fragrant. Set aside.
5. Thinly julienne the radish and finely dice the extra cucumber and jalapeño. Set aside.
6. To serve, pour the gazpacho into bowls, followed by a drizzle of olive oil, fresh cracked pepper, toasted almonds, and the diced vegetables. Garnish with a few sprigs of basil.
Cucumber Avocado Gazpacho
Avocado • Cucumber • Jalapeño
Prep Time 10 min + chill time
Difficulty
Medium
Ingredients
14
