'A green way to eat gazpacho'


(4 small jars)

  • 50 g spinach
  • 1 ½ avocado
  • 1 green jalapeno
  • 1 green pepper
  • 1 garlic clove
  • 2 cups natural water
  • 2 healthy handful fresh coriander leaves
  • 1 healthy handful fresh parsley leaves
  • 1 tsp cumin powder
  • 3 tbsp olive oil
  • Sea salt & black pepper

Rinse the spinach. Peel and pit the avocado. Core, seed and half the green pepper and jalapeño. Chop the garlic then peel and slice the ginger. Place all the ingredients into a blender or food processor and mix in high speed until the consistency becomes creamy. Place it in small jars and keep them in the fridge for about 30 minutes to cool down. Decorate with some chili flowers, sprouts or you can roast some seeds to spread over the soup.