Our Original granola provides a crispy contrast to this creamy, cool avocado soup, made with fresh, flavorful ingredients. This green gazpacho makes an elegant starter or a simple lunch.
Yield: 4 Servings
Serving Size: ¾ cup
2 avocados, peeled & halved
1 poblano pepper, roasted, skinned, seeded, cooled*
1 English cucumber, chopped
¼ cup fresh basil leaves
1 clove garlic
¼ cup cilantro leaves
Juice of 2 limes
1 cup water
2 tbsp extra virgin olive oil
Salt & pepper to taste
1 cup Michele's® Original Granola
Smoked paprika, to garnish
- Place all ingredients, except for granola in a blender. Blend until smooth. Season to taste with salt and pepper.
- Garnish with granola, avocado, basil, and a sprinkle of smoked paprika. Serve chilled.
Keeps in the fridge up to 4 days. Might separate, stir back together.
*How to Roast a Pepper: If using a gas stove, place pepper directly on high flame, turning occasionally (this can also be done over a high heat grill). The pepper will immediately start to pop, blister, and char. When all sides are charred completely, turn off heat and carefully use tongs to place pepper in a heatproof bowl. Cover bowl with plastic wrap & using a knife or fork, add a couple of air holes in the plastic wrap. This captures the steam & lets it escape slowly to help loosen the skin from the pepper. When the pepper is cool after 10 to 15 min, clean off all the charred skin.