Especially in summer I am always in love with gazpacho. The tasty, cold soup is quick and easy to make, satisfying and just super refreshing!
- Half avocado, remove the seed and scoop out the pulp. Cut the cucumber and spring onions into rough pieces. Blend everything with some lemon juice and vegetable broth until you have a nice, creamy puree. Refrigerate for 2-3 hours.
- Roast some cashews in a pan (without oil) until they are slightly brown.
- Garnish the gazpacho with roasted cashews and dill. Serve and enjoy!