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Avocado Gazpacho

October 25, 2018

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½ small ripe avocado

½ cucumber - peeled

½ small white onion - chopped fine

¼ cup fresh mint

1 green chilli

1 small garlic clove

1 tbsp lemon juice

3 tbsp Epigamia natural Greek yogurt

1 cup water (or as needed)

Salt - to taste

5-6 cherry tomatoes

Fresh mint

1 tbsp extra- virgin olive oil

½ tsp black chia seeds (optional)


1In a small blender, mince the garlic, chilli, onion and mint.

2To the same mix, add the other ingredients for the gazpacho and process until smooth and creamy.

3Chill in the refrigerator for at least an hour.

4Meanwhile, cut the cherry tomatoes in to two equal halves.

5Pour the chilled soup in a wide bowl. Drizzle with olive oil, sprinkle with black chia and top with cherry tomato halves.


Karishma Sakhrani