Forest Gazpacho

Essentially a cold soup originating from Spain, It’s ideal for hot temperatures. It’s originally made from humble veggies like cucumber, tomatoes, bread and oil. I obviously give it my twist and pack it with more nutritious and low calories ingredients. Give it a try, I sometimes add ice cubes to it & drink it up on the go!
  • 1 small pack Plain Epigamia Yoghurt
  • 30g Olive oil
  • 1 Clove Garlic, Crushed
  • 10ml Lemon Juice
  • 50ml White wine.
  • 1 slice Multigrain Bread
  • 1 Cucumber
  • 1/2 Avocado
  • 1 stalk Celery
  • 20g Parsley
  • 5-6 Slices Jalapeno, drained
  • 50g Rocket Leaves
  • 100ml Water
  • 2-3 Mint Leaves
  • Salt
  • Crushed Black Pepper
  • Roughly chop the Cucumber, Avocado, Celery, Parsley, Rocket & Bread.
  • Combine ALL the ingredients together in a large bowl & Chill for 3 hours.
  • Blend everything together in a Nutribullet, set aside a few pieces of the veggies & a mint leaf for garnish.
  • You can add some extra water if the consistency feels too thick or ice cubes while serving.
  • I added some red bell peppers for garnish too to make the colours pop.


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