Green gazpacho

  • 45 minutes
  • 4 persons
Rated 4 out of 5


  • 2 avocados
  • 2 - 3 tbsp. sprouted sunflower seeds
  • 2 cucumbers
  • 1 handful of basil
  • 1/2 handful mint
  • 1 handful broad-leaved parsley
  • 2 organic limes
  • 1/2 dl Svansø Virgin Olive Oil
  • 1/2 dl water


1. Halve the 2 avocados, remove the stones, cut off a little of the bottom and save the flesh.

2. Season the cut surface of the avocados with salt flakes, grate over the green peel of one lime and sprinkle with sunflower seeds, pressing them slightly into the surface of the avocados.

3. Peel one cucumber. Cut it in half, scrape out the seeds and save.

4. Slice the meat crosswise.

5. Put it in a sieve and sprinkle with 1/2 tsp. salt to draw out the water.

6. Blend the second cucumber with: the peel and seeds, the base of the avocados, the fresh herbs, the green zest of the second lime, the juice of both limes, water and olive oil.

7. Season carefully with salt and pepper.

8. Leave the gazpacho in the fridge for half an hour. Strain before use.

9. Just before serving, fry the avocados, sunflower seeds side down, in a little butter or olive oil.

10. Arrange them in the middle of 4 deep plates, top with the cucumber pieces and pour the soup around. Garnish with
some of the herb leaves.

Suitable as a starter.


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