Creamy pea coconut gazpacho

When & How

Dinner: A light but nourishing option for those hot summer days or for any time you feel the need for a reset.

Appetizer (no bread): You can also use this soup as a light, low-carb appetizer. Your guests are going to love it!

Ingredients

(1 serving)

90-100g frozen peas
½ ripe avocado
1 serrano pepper
¼ yellow onion, minced
½ cucumber
5 stems of fresh cilantro
1 tbsp fresh lemon juice
30mL coconut milk (you can substitute with any other unsweetened plant-based alternatives)
Olive oil, salt & black pepper
1 slice of bread. Choose between rye, whole wheat, or sourdough bread.
Optional to garnish – 2 tsp hemp seeds, cucumber ribbons, fresh mint leaves

Method

Defrost the frozen peas by cooking in a skillet with olive oil and the onion.
Place all the ingredients in a blender, adding 1 tbsp of olive oil. Blend until getting a creamy gazpacho. You can adjust the consistency by adding more coconut milk or some water.
Season to taste with salt and pepper and add your toppings.
Toast the slice of bread.
Transfer all the ingredients to a bowl. Enjoy!

Benefits

PEAS

A type of legume, but with a lower protein content than other legumes. Peas are packed with anti-inflammatory antioxidants and anti-inflammatory minerals, such as zinc, vitamin C, and vitamin E.

AVOCADO

A true and real anti-aging fruit due to its richness in monounsaturated fat (the good one), Vitamin A, Vitamin E, Glutathione, and lutein, all indispensable for skin health and glow. This fruit is also rich in potassium (more than a banana!), an essential mineral for bodily fluid balance and so it helps eliminate water retention.

CUCUMBER & ONION

This potent diuretic combo will provide the body with good hydration while maximizing toxin elimination and helping with cellulite and water retention.