Gazpacho with celery, seeds, yoghurt, and avocado

Type:

Vegeterian

Categories:

Soups

Serves:

940g or 313g x 3 large bowls or 235g x 4 small bowls

About the Recipe:

Mexican inspired (because everything tastes better with a Mexican spin)… but also a play on the Bloody Mary. I eat my celery at the bar and at the table.

Ingredients

Soup:

13/15 ripe cherry tomatoes

1 cup passata

1 ½ tsp sherry vinegar

1 small red onion or ½ large or 1 shallot

2 large garlic cloves

1 small cucumber, peeled, or ½ large

1 tbsp sweet paprika

1 tsp salt

1 tsp honey

1 slice of high-quality whole grain bread (day old is best) *can use GF if needed

3 tbsp olive oil

1 ¼ cup oat milk

1 cup/roughly of fresh coriander with stems

1 jalepeno, de-seeded

Method:

Blend in a blender until well combined and creamy and smooth.

To serve:

(per bowl)

3 avocado slices (four for large bowl)

1 stick of celery, cut to fit bowl, leave top leaves if possible

Juice of half lime

1 tsp sesame seeds

2 tbsp thick Greek style yoghurt (3 for large bowl) *can use dairy free yoghurt if needed

1 ½ tbsp Super seeds or toasted pumpkin seeds (2 ½ for large bowl)

Olive oil for drizzling

Coriander leaf to plate

Method:

Squeeze lime on the celery and sprinkle with sesame. Pour soup into bowl and add the yoghurt, tablespoon at a time at each side and swirl together. Lay the celery at edge of bowl. Place avocado on top and add seeds. Drizzle with olive oil. Plate with coriander leaves, baby leaves from the tops of the stems are the more beautiful.