FOOD + RECIPES

Image by Gaye Gerard

AVOCADO COCONUT THAI BASIL GAZPACHO​
HEMP WALNUT FLAXSEED CRACKER WITH FRESH MICRO HERBS

This easy and delicious Gazpacho is fresh, light, aromatic, and a great entree for dinner parties

By Gaye Gerard - December 20th, 2019
SERVES 2
Prep time: 20 minutes
Total time: 20 minutes - 4 Hours if making the dehydrated cracker
Vegan, Dairy Free, Gluten free, 

This soup is best enjoyed chilled, it's thick, creamy, with aromatic notes from the fresh basil micro herbs. The dehydrated cracker adds a nice crunch and protein boost topped with your favourite raw pesto. I made coriander cashew pesto as it blends well with the Thai inspired flavours in the soup. The cracker is made from ground almonds, hemp seeds and flaxseed, plus your choice of herbs. I love rosemary but you can add dill or dried basil.

INGREDIENTS
INSTRUCTIONS

     Soup

  • 2 ripe Avocados

  • 2 tsp freshly grated ginger

  • 2 small cloves garlic, finely minced

  • 1 tsp.salt

  • 1 small lebanese cucumber

  • 1 1/4 cup coconut milk

  • 3 cups of water to taste

  • 1/2 small green chili finely chopped remove seeds may leave out if preferred

  • 1 Tbsp.agave nectar  

  • 4 Tbsp.chopped fresh Thai basil or coriander, plus a few sprigs for garnish

  • 2 limes, juiced and 1/2 lime zest

  • cracked black pepper to serve


    Almond, Hemp and Herb Crackers

  • 1 cup almond flour

  • ¼ cup hemp seeds

  • ½ teaspoon salt

  • ¼ cup flax meal

  • 1 teaspoon fresh parsley

  • ½ teaspoon fresh dill or rosemary

  • ½ tablespoon olive oil

  • ½ cup water


    Coriander Cashew Pesto

  • 1/2 cup raw cashews

  • 2 cups fresh cilantro, large stems removed

  • 1-2 garlic cloves

  • 1/2 cup olive oil

  • 1 1/2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon crushed chili powder/flakes

1. Finely mince garlic and ginger and add to blender with avocado, peeled cucumber, herbs and coconut milk. Blend until creamy, then add finely diced chili, and add water as needed to taste and reach desired consistency.
 

2. Set aside in fridge to chill.


3. To make the cracker,  Fold all ingredients together until thoroughly combined.

 

4. Spread batter approximately 1/8 inch thick on a non-stick dehydrator sheet. Dehydrate at 115ºF for 2 hours and then score into rectangles large enough to fit onto the side of your bowl or to garnish with pesto and micro herbs.  
Return to dehydrator until completely dry. 
 
 5. Prepare Pesto: 
Combine all ingredient in the bowl of a food processor or blender, Blend until smooth, scraping sides as needed. Adjust seasoning with salt & pepper, to taste. Set aside in fridge till service.


6. Gently spread pesto on to the crackers, top with fresh micro basil or herbs and place on the edge of the bowl. Gently pour soup into bowl, Serve immediately.
 

Presentation tip:
Use a bowl with a wide lip so the cracker easily stays flat without herbs falling off. Also if in season finely slice magenta coloured watermelon radish to add onto the crackers the pink looks visually stunning in contrast to the lime green and the extra fresh crunch is a delightful combination.

 

Image by Gaye Gerard

HANDY KITCHEN ESSENTIALS TO CREATE THIS RECIPE
Vitamix 5200 Blender Professional-Grade
Chef Knife
Premium Citrus Juicer
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