Mint gazpacho

Processed with VSCO with 6 preset

When summer hits you in the face, hit it back with a cold, comforting gazpacho. I made mine in less than 5 minutes, randomly adding green stuff in the blender: half of a ripe, healthy avo, a quarter of a fresh cucumber, mint leaves, half of a green pepper, lots of lemon juice and a splash of olive oil, two tiny garlic cloves and a quarter of red onion, salt & pepper & chilli flakes, cashew milk+ water. The result was beyond my expectations. So I treated myself with a raw lunch in the garden.

Processed with VSCO with 6 preset

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