Slightly adapted from Ibiza Land and Sea
1 ripe avocado
1 English cucumber
2 spring onions
1 celery rib
1 handful flat parsley
1 Granny Smith apple
4-5 rocket (arugula) leaves
1-2 tablespoons water or juice from Melissa’s Pickled Jalapeños
Juice of one lemon
Salt
Freshly ground pepper
Mixed organic seeds such as linseed, sunflower, sesame, etc. (optional)
Basil leaves for garnished, if desired
Peel and cube the vegetables, chop the parsley, apple, and rocket, and put everything into a blender or food processor; blend. Add a little cold water or jalapeño juice. Chill for one hour.
Just before serving, stir in the lemon juice, olive oil, and salt and pepper to taste.
Pour the gazpacho into bowls (I used ramekins) and decorate with mixed seeds and a few basil leaves. Drink this vitamin-loaded brew at any time of day, or serve as a starter along with a salad.
*I did not use