Kale Avocado & Wheatgrass Gazpacho From Eat Drink Paleo

Call us crazy but this cold green soup is our idea of heaven! Perfect for avocado and kale-lovers alike, this wonderful recipe by Irena from Eat Drink Paleo includes our wheatgrass powder that guarantees a chlorophyll kick to rejuvenate and alkalise your body. For more of Irena's healthy recipes, get her brand new book - The Eat Drink Paleo Cookbook - out now!  



Irena, over to you: 

Inspired by a traditional tomato gazpacho, this refreshing green soup is like an IV full of antioxidants and healthy fats. Perfect for those days when your body needs a little detox and rejuvenation.

Ingredients (makes 2–3 servings):

• 7–8 kale leaves, washed 
• 1 celery stick with leaves 
• Juice of 2 limes, zest of 1 for garnish 
• 200ml water 
• 2 spring onions, diced 
• 1 garlic clove, chopped 
• 1/4 cucumber, chopped and peeled 
• 3 tbsp extra-virgin olive oil 
• 1 avocado 
• 1 tsp Organic Burst Wheatgrass powder 
• 2/3 tsp sea salt and black pepper 
• Handful of fresh parsley or basil 

Method: 

1. Juice the kale and celery. 
2. Grate a teaspoon of lime zest and reserve for later. 
3. Add the kale and celery juice and the rest of ingredients to a blender or a food processor, reserving some chopped spring onions and basil for serving. 
4. Process until smooth and refrigerate for at least 10 minutes before serving in small bowls or chilled glasses. 
5. Garnish with lime zest, fresh basil leaves and some cracked black pepper.