Spring is here, it’sÂ sunny today and I feel like something fresh and light!
Being a big fan of soups, I still make them on a regular basis but I simply switch from warm hearty soupsÂ to their cold counterparts when the weather gives me the heads up. This cucumber gazpacho is really easy and quick to make, and simply delicious – plus so healthy: as no cooking is involved, all the vitamins and nutrients are kept for your benefit.
1 garlic clove
1 spring onion
2 tbsp olive oil
1 avocado (optional – it makes it creamier)
1 handful of basil and/or mint (I like basil but it’s up to you)
salt & pepper
Mix all the ingredients in your super blender (I have an Optimum 9400) until completely smooth. Serve chilled (I usually have the veggies in the fridge beforehand so that they are already quite cold and I can eat straight away).
Decorate with basil, celery sticks and drips of olive oil to make it pretty! 😉