Mediterranean Gazpacho + Avocado Cream

Sliced avocado in a bowl.

Loaded with fiber and potassium, avocados are also high in oleic acid - the filling monounsaturated ‘good’ fat also found in olive oil.  Oleic acid is also linked to reducing blood pressure and inflammation and actually lowers cholesterol and triglyceride levels.  Avocados help your body to absorb more nutrients when eaten with other vegetables and are high in antioxidants and nutrients themselves including lutein and zeaxanthin which are incredibly important for eye health.  Whip up this simple slimming recipe in a blender and enjoy this week!


Mediterranean Gazpacho

1/4 c extra-virgin olive oil
1 T fresh squeezed lemon juice
1 t sea salt
1/2 t ground cumin
1/4 t ground coriander
1/8 t cayenne
2 cloves garlic, coarsely chopped
1 fennel bulb, cut into quarters +cored
3 celery stalks, coarsely chopped
1 English cucumber, peeled, seeded + chopped
1 red bell pepper, seeded + chopped
2 c cherry tomatoes

3 c low-sodium tomato juice
1 red onion, chopped
1/4 c mixed fresh basil + cilantro chopped


Avocado Cream with Basil

1 avocado, halved and flesh scooped out
2 T water
2 t fresh basil chopped
1 t fresh squeezed lemon juice
1/8 t sea salt



Place all ingredients in a large bowl and stir to combine.

Transfer to the blender and blend until smooth.

Season with salt to taste.

Pour into small bowl + garnish with the avocado cream.

Store in airtight container in refrigerator up to 5 days.


Avocado cream. 

Place all ingredients in blender and blend until smooth.

Transfer to a small bowl.

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.