Equipment
- Blender
Ingredients
- 1 ripe avocado from Peru
- 2 cups honeydew melon
- 3 Persian cucumbers
- 3 green onions
- 1 poblano pepper, seeds removed
- ¼ cup cilantro
- ¼ cup fresh dill
- 2 tbsp champagne vinegar
- ¼ cup lime juice
- 1 tbsp maple syrup
- 1 tsp salt
- ¼ - ½ cup water, for desired thickness
Garnish Ingredients
- 1 Persian cucumber, thinly sliced
- 2 tbsp toasted pumpkin seeds
- ¼ cup micro greens
- 2 tbsp hemp seeds
- flaky sea salt
Method
- Add all the ingredients for the gazpacho, except water, to a high speed blender and puree until smooth and creamy. Season to taste. Thin with water until your desired consistency is reached.
- Serve immediately or store in the fridge until ready to serve. It can be prepared up to 3 days in advance.
- Pour into serving bowls and garnish. Enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.