Green Summer Gazpacho


1 whole avocado, chopped roughly
1 green capsicum, sliced finely (optional)
1 Lebanese cucumber, chopped
1 green chilli, finely sliced
1 lime, juiced
100g rocket leaves
1-2 garlic cloves, crushed
½ bunch parsley
½ bunch coriander
2 tsp apple cider vinegar
1 tbsp thick Greek yoghurt
1-2 tbsp olive oil
Ice, optional
Salt and pepper, to taste
¼ – ½ cup water, to desired consistency


In a food processor or blender, add all of the ingredients and add extra liquid until desired consistency is reached, season to taste.

Chill until ready to eat and top with extra yoghurt.