Velvety Mediterranean Gazpacho 
with Avocado Cream

June 2, 2015
LKTN Velvety Mediterranean Gazpacho with Avocado Cream image p 59

Photo courtesy of: The Longevity Kitchen

Whether you want to be a hit at your next garden party or simply enjoy a warm weather refreshment, this Mediterranean gazpacho is just the ticket. The sippable snack is from Rebecca Katz’s newest cookbook The Longevity Kitchen, which features recipes designed to provide your body with health-promoting nutrients. The key ingredients in this gazpacho are avocado, olive oil and basil, but the plethora of additional veggies certainly won’t hurt!

Avocado Cream with Basil

1 avocado, halved and flesh scooped out
2 tablespoons water
2 teaspoons coarsely chopped 
fresh basil
3/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon sea salt


3 cups low-sodium tomato juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon Grade B maple syrup
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
2 cloves garlic, coarsely chopped
1 fennel bulb, cut into quarters 
and cored
3 celery stalks, coarsely chopped
1 English cucumber, peeled, seeded, and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 cups cherry tomatoes
1 small red onion, coarsely chopped
1/4 cup coarsely chopped fresh basil, cilantro, or a combination

To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. (No need to rinse the blender before proceeding.)

To make the gazpacho, put all the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth.Taste; you may want to add a pinch of salt or a bit of maple syrup. Pour into small glasses and garnish with the avocado cream.

Prep Time: 20 minutes

Storage: Store the gazpacho in an airtight container in the refrigerator for 5 days or in the freezer for up to 1 month. Store the avocado cream with a spritz of lemon or lime on top in an airtight container in the refrigerator for up to 2 days.

PER SERVING: Calories: 125; Total Fat: 7.5 g (1 g saturated, 5.5 g monounsaturated); Carbohydrates: 13.5 g; Protein: 2 g; Fiber: 3.5 g; Sodium: 314 mg

Who Knew? According to nutrigenomics expert Colleen Fogarty Draper, MS, you can increase the body’s ability to absorb nutrient supplements by taking them with certain foods. “I suggest eating foods high in that particular nutrient concurrently to ensure maximum absorbability,” says Draper. This makes sense, considering that the interplay of different substances within a given food often makes a particular nutrient, say vitamin C, more bioavailable to the body.

This post was written by Calin Van Paris

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