White Coconut Gazpacho with Avocado and Pistachio Picadillo
Why not a white gazpacho? A gazpacho that takes us around the world.
This delicious cold soup is rich in healthy fats, and the pistachio picadillo gives it a punchy crunch you can't deny!
- 60g celery sticks
- 400ml coconut drink
- 20g cashews
- ½ clove of garlic
- ½ (74g) avocado
- 150ml water
- 4 tbsp apple cider vinegar
- 1tsp sea salt
- 20g coriander stems
- 20g green onion stems
- 20g peeled pistachios
- 8 tbsp olive oil
- 1/4tsp sea salt
1. To make the gazpacho, wash and peel the celery so that there are no strings left.
2. Put the celery together with all the other ingredients in a blender glass and blend until you get a creamy texture.
3. Put in the fridge and let cool.
4. Meanwhile wash and finely chop the coriander stems and place them in a small bowl. Wash the green onion stems, finely slice them and mix them with the cilantro. Finally, chop the pistachios and add to the cilantro and spring onion.
5. Pour the oil into the chopped pistachios, mix and set aside.
6. When the gazpacho is cold, serve topped with 1-2 tablespoons of picadillo.