Gili Garden Green Gazpacho Recipe from Plant To Plate
Recipe created by Chef, Harinath Govindaraj: “This gazpacho is inspired by the feeling of walking through a garden — fresh, green, and full of life. It’s one of my signature dishes, a kind of “magic soup” that always surprises people with how simple ingredients can create something so vibrant and refreshing.”
ingredients
- 1 Ripe avocado
- 1 Cucumber (I prefer skin on)
- 75 g garden green leaves (rocket/arugula)
- 25 g mixed garden herbs (basil, mint, fennel leaves all work well)
- 50 ml Extra virgin olive oil
- 25 g Sea Almond (Optional) or regular almonds
- 400 ml Cold water (water + crushed ice)
- To taste Lime juice
- To taste Sea salt
method
- Step 1. Cut the peeled avocado and cucumber into chunks.
- Step 2. Place the avocado, cucumber, garden greens, nuts, herbs, salt, cold water, and crushed ice into a blender. Blend until smooth.
- Step 3. While blending, slowly drizzle in extra virgin olive oil to create a creamy, emulsified texture. If too thick, gradually add cold water while blending until desired consistency is reached. Taste and adjust seasoning with salt and lime juice. Refrigerate until well chilled. Serve with a drizzle of extra virgin olive oil on top.
- Top Tips: Add crushed ice while blending for immediate freshness. Sea almonds are optional — feel free to substitute with any nuts you prefer.
