INGREDIENTS
1 large yellow tomato
1 english cucumber
7 kiwis
1 avocado
¼ cup fresh dill + 1 tbsp
2 cloves garlic
½ lime juiced
1 jalapeno pepper
1 tsp salt or to your taste
STEP-BY-STEP INSTRUCTIONS
Add all of the ingredients to a blender except for 1 kiwi, a 2 inch piece of cucumber, and 1 tbsp of dill and blend until smooth. Refrigerate for 1 hour or more.
Dice 1 kiwi, 2 inch pieces of cucumber and add to a bowl. Mix in 1 tbsp of chopped fresh dill.
Transfer the gazpacho to a bowl and top with diced kiwi and cucumber mixture. Enjoy!
Roasted Yellow Pepper & Garlic Gazpacho
INGREDIENTS:
2 yellow peppers
2 large yellow tomatoes
1 yellow summer squash cut in half
1 medium carrot
½ yellow onion
1 bulb garlic
2 cups fresh basil
½ of a lemon juiced
1 tsp salt or to your taste
Optional Garnish:
Roasted Chickpeas
Microgreens
STEP-BY-STEP INSTRUCTIONS
Place all of your veggies on a parchment lined baking sheet. Tightly wrap garlic bulb in a parchment paper. Roast at 375 F for 30-35 minutes or until veggies are soft. The garlic bulb will need an extra 10-15 minutes.
Add all of your cooked ingredients to a blender. Blend until smooth. If your soup is too thick, you may add a small amount of vegetable broth. Refrigerate for 1 hour or more. Transfer to a bowl and garnish with microgreens and roasted chickpeas. Enjoy!
