Super Nutritious Gazpacho

Name: Super Nutritious Gazpacho
Ingredients: 1 15-oz can of crushed tomatoes; 1/2 cup cooked white beans; 2 sticks of celery; 1 green pepper; half an onion; 1/2 large or 1 small zucchini (courgette); 4 tablespoons of chopped fresh parsley; 2 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; juice of 1 lemon; 1/2 to 1 cup water; salt and black pepper to taste; 1/2 avocado, chopped

13 ingredients

3 steps

Ingredients

1 15-oz can of crushed tomatoes
1/2 cup cooked white beans
2 sticks of celery
1 green pepper
half an onion
1/2 large or 1 small zucchini (courgette)
4 tablespoons of chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
juice of 1 lemon
1/2 to 1 cup water
salt and black pepper to taste
1/2 avocado, chopped

Directions

1

very roughly chop all the fresh vegetables and parsley (save a little of each for topping) and place in a food processor, pulse until the vegetables become a rough paste.
2

Place in a large bowl and add the crushed tomatoes, olive oil, vinegar, lemon juice and salt and pepper and stir well. Next, gradually add the water to bring it to your desired consistency (I like it thick, so only added about 1/2 cup) - keep in mind the water will dilute the flavorings, so you may need to adjust them.
3

Chill in the fridge (keeps well for a couple of days) Finely chop the vegetables and parsley you reserved for the topping, add the avocado to these. Serve soup topped the a little of the mixed vegetables.