White Coconut Gazpacho with Avocado and Pistachio Picadillo

Why not a white gazpacho? A gazpacho that takes us around the world.
This delicious cold soup is rich in healthy fats, and the pistachio picadillo gives it a punchy crunch you can't deny! 

Created by:
23 mins
Easy
2 SERVERS

Nutrition per serving

Energy

1059 kcal

Fat

111.2 g

Saturates

47.4 g

Carbs

17 g

Sugars

3 g

Fiber

5 g

Protein

9 g

Salt

1.518 g

Nutrition per serving

Energy

1059 kcal

Fat

111.2 g

Saturates

47.4 g

Carbs

17 g

Sugars

3 g

Fiber

5 g

Protein

9 g

Salt

1.518 g
0%

PREP TIME

13 min

0%

COOK TIME

10 min

0%

TOTAL TIME

23 mins

Ingredients

Ingredients for gazpacho:

Ingredients for picadillo:

Method

  1. 1. To make the gazpacho, wash and peel the celery so that there are no strings left.
    2. Put the celery together with all the other ingredients in a blender glass and blend until you get a creamy texture.
    3. Put in the fridge and let cool.
    4. Meanwhile wash and finely chop the coriander stems and place them in a small bowl. Wash the green onion stems, finely slice them and mix them with the cilantro. Finally, chop the pistachios and add to the cilantro and spring onion.
    5. Pour the oil into the chopped pistachios, mix and set aside.
    6. When the gazpacho is cold, serve topped with 1-2 tablespoons of picadillo.

Tips

This delicious cold soup, rich in healthy fats, prevents inflammation and regulates blood sugar. Perfect for a paleo and ketogenic diet.

Ingredients

Ingredients for gazpacho:

Ingredients for picadillo:

Method

  1. 1. To make the gazpacho, wash and peel the celery so that there are no strings left.
    2. Put the celery together with all the other ingredients in a blender glass and blend until you get a creamy texture.
    3. Put in the fridge and let cool.
    4. Meanwhile wash and finely chop the coriander stems and place them in a small bowl. Wash the green onion stems, finely slice them and mix them with the cilantro. Finally, chop the pistachios and add to the cilantro and spring onion.
    5. Pour the oil into the chopped pistachios, mix and set aside.
    6. When the gazpacho is cold, serve topped with 1-2 tablespoons of picadillo.

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