Mediterranean Gazpacho

+ Avocado Cream

Loaded with fiber + potassium, avocados are also high in oleic acid - the filling monounsaturated ‘good’ fat also found in olive oil.  Oleic acid is also linked to reducing blood pressure and inflammation and actually lowers cholesterol and triglyceride levels.  Avocados help your body to absorb more nutrients when eaten with other vegetables and are high in antioxidants and nutrients themselves including lutein and zeaxanthin which are incredibly important for eye health.  Whip up this simple slimming recipe in a blender and enjoy this week!

Mediterranean Gazpacho

1 English cucumber, peeled, seeded + chopped

1 red bell pepper, seeded + chopped

2 c cherry tomatoes

2 cloves garlic, coarsely chopped

1 fennel bulb, cut into quarters +cored

3 celery stalks, coarsely chopped

1 red onion, chopped

1/4 c mixed fresh basil + cilantro chopped

1/4 c extra-virgin olive oil

1 T fresh squeezed lemon juice

pinch Himalayan salt

1/2 t ground cumin

1/4 t ground coriander

1/8 t cayenne

3 C H20

Place all ingredients in a high speed blender and blitz until smooth. Season with Himalayan salt to taste.

Divide between bowls + garnish with the avocado cream. Store in airtight container in refrigerator up to 5 days.

Avocado Cream with Basil

1 avocado, halved and flesh scooped out
2 T water
2 t fresh basil chopped
1 t fresh squeezed lemon juice
1/8 t sea salt

Place all ingredients in a high powered blender and blitz until smooth.

Store the avocado cream with a spritz of lemon or lime on top in an airtight container in the refrigerator for up to 2 days.