Spring being right on time and just as shiny as we want it to be, we felt that a nice gazpacho would be the perfect midday treat. Healthy, green and tasty above all! We discovered it on the honest fare blog and it is just amazing. Hope you’ll like it as much as we do!
Cook/prep time: 15 minutes. Serves: 2 (but easily double the recipe to make more!) I like to keep the broccoli stems longer for texture. Soup is great served hot or cold like gazpacho. Blend with additional water if you like thinner consistency. Use spinach as a sub if you don’t like arugula. Freezes great.
1/2 haas avocado
About 8-10 decent sized broccoli clusters = to almost 1 full head (stems kept at least an inch long)
1/3 onion of choice
2 hand fulls arugula
1 Tablespoon olive oil
Salt (about 1 teaspoon) or to taste
1 Tablespoon apple cider vinegar
Red pepper flakes (about 1/4 teaspoon) or to taste
Drizzle of honey or agave
Juice from half a lemon
1 inch minced ginger root
1 cup water
Lightly steam the broccoli. Remove from heat when bright green. Saute onions in olive oil until just soft.
Place cooked broc and onions and all the other ingredients in a blender, food processor or use hand emersion blender. Add 1/2 cup water and blend. Keep adding more water until reachers desired consistency. Add any additional salt to taste.