Avocado & Arugula Gazpacho Avocado & Arugula Gazpacho

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings

Ingredients

Method

In small saucepan of boiling salted water, blanch arugula for 2 minutes.

Using slotted spoon, transfer to bowl of ice water; drain well.

In food processor or blender, purée blanched arugula, avocados, broth, mirin, onion, lime juice and sriracha. Season with salt and pepper. Refrigerate for 1 hour before serving.

Divide gazpacho among 4 bowls. Garnish with extra arugula, and pistachios (if using). Drizzle with olive oil (if using).

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 7 g
  • Sodium 250 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 175
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g
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Appetizers & Snacks

Avocado & Arugula Gazpacho

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