Ingredients
- For the gazpacho:
- 1 cucumber, peeled and sliced
- 3 spring onions, trimmed and chopped
- 2 ripe avocados, stone and flesh removed
- 150g petits pois, broken up but frozen (helps keep the colour)
- Zest and juice of 1 lime
- 10 fresh mint leaves
- 400ml apple juice
- 50ml olive oil
- Salt and black pepper
- To garnish:
- A swirl of natural yoghurt
- A drizzle of olive oil
- A little more mint, torn
1 Blend all the gazpacho ingredients together and chill the mixture.
2 When ready, serve in pretty bowls or china cups, with the garnish on top.
