Andalucian Avocado and Almond Milk Gazpacho

Avocado and Almond Milk Andalucian Gazpacho

Cook Time: 10 minutes

Serves 4. Easy. GF/DF/SF

½ peeled de-seeded diced cucumber

2 handfuls ripe cherry tomatoes

1 limes squeezed

1 handful coriander with roots chopped

2 crushed garlic cloves

½ avocado

½ red onion roughly chopped

2 tbsp sherry vinegar

1 tsp tomato paste

1 tsp rice syrup

½ cup almond milk

two tablespoons of raw seeds, soaked overnight

200 g Sheep Yoghurt (optional if allowed dairy)

*Keep a small amount of coriander for garnish

Put all of the ingredients except the seeds and yoghurt into a food processor. Blend until smooth. You can serve imeediatly over ice in bowls, or chill in fridge until ready to eat. The soup will keep a couple of days and it tends to taste better if flavors are left to marinate for a couple of hours. Garnish with coriander, seeds, and a scoop of yoghurt.