Refreshing cold gazpacho soup for hot summer days. Quickly made from healthy vegetables and refined with creamy avocado. Vegan, gluten-free and oil-free.
Prep Time 10 minutesminutes
Cooling time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 42kcal
Ingredients
200gPaprikaI take red and yellow mixed, halved, cut into rough pieces
Add bell bell pepper, cucumber, tomatoes, onion, garlic, vegetable broth, avocado, lemon juice, paprika powder, maple syrup and a pinch of salt to blender and blend on high speed until fine.
200 g Paprika, 250 g Cucumber, 200 g Tomatoes, 250 ml Vegetable broth, 1 Piece small avocado, 30 ml Lemon juice, 1 tbspn Paprika powder, 1 tbspn maple syrup, Salt to taste, 35 g red onion
Pass through a hair sieve.
Season to taste and place in the refrigerator. Refrigerate for at least 20 minutes, but preferably 4 hours or overnight.
Pour into soup plates, garnish as desired and enjoy!