One of the most unexpected recipes on the Vegan Milker tour has been this green gazpacho with avocado seed. In this recipe we show some tips on how to make the most of food that will surely surprise you. We will use as ingredients parts of vegetables and fruits that are normally discarded to get a healthy and nutrient-packed gazpacho ideal for summer.

Is the avocado seed edible?

For us it has been a great discovery. It turns out that in addition to being edible, it provides 70% more antioxidants than avocado pulp, contains a lot of collagen that promotes healthy nails, hair or bones. Its high fiber content aids digestion. So why throw it away?

Eating it directly is unpleasant because it is very bitter, but if we add it as another ingredient and compensate the bitterness with other sweet or acidic foods, the mixture can be delicious. This is the case of the recipe created by the cook Joaquín Adarve and today we share it with the whole chufamixer community.

Green Gazpacho Recipe

This recipe is worked so that the mix of flavors is balanced. Joaquín is a culinary alchemist whom we appreciate enormously for being a wonderful person who has the virtue of managing to combine bitter, acid and sweet flavors in such a way that each one has its own space without invading the other.

However, if you don’t have any of the ingredients, see the suggestions at the end of the list to adapt the recipe to your current possibilities.

Let’s go with the recipe!

Ingredients:

• Cold water 600 ml
• Spinach 50 gr
• Parsley stalks 15 gr
• Leek green remains 25 gr
• Kale 50 gr
• ½ avocado (with peel and seed) 75 grams
• Sea salt 10 gr
• 8 black peppercorns
• 3 pitted dates 30 g
• 1 lemon wedge (with peel) 20 g
• 3 tablespoons of apple cider vinegar (20 g)
• 4 tablespoonfuls of virgin olive oil (30 gr)
• Tabasco 6 drops
• 1 tablespoon of mustard seeds

Alternatives

Cabbage or spinach can be substituted for any other vegetable such as lettuce leaves, chard, kale, etc. Do not hesitate to use whatever you have at home.

In the same way, the green part of the leek can be replaced by the green part of fresh spring onions or the parsley stalks by celery stalks.

I like to add a handful of 25 g of cashews to make it super creamy.

Preparation of the green gazpacho:

Preparation time: 5 minutes

1. Put the water in the Vegan Milker container.
2. Place the filter inside the container and add the ingredients.
3. Make sure the ingredients are submerged in the water and if not, push them with a spoon until they are submerged.
4. Introduce the hand blender inside the filter and beat for 1 minute until it is well crushed.
5. Lift the filter above the gazpacho and continue beating the pulp to filter it quickly and easily.
6. Finish straining the pulp by pressing with the mortar.
7. Let stand for a few minutes before serving.
8. Store in the fridge.

The pulp can be eaten as a guacamole or as a veggie pate.

If you like soups, you may be interested in learning how to make a delicious tomato soup in 5 minutes.