Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉

Ingredients (for 4 people):

  • 2 cucumbers
  • 1 green apple
  • 2 stems of parsley
  • 2 stems of basil
  • 1 stem of mint
  • chives
  • 1 cm of fresh ginger
  • 1 lemon
  • 1 beetroot
  • Soya cream
  • 1 avocado
  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Pepper


  1. In a juice extractor: 2 cucumbers, 1 green apple, 2 stems of parsley, 2 stems of basil, 1 stem of mint, chives, 1 cm of fresh ginger, 1 lemon.
  2. A part extract the juice from beetroot; then mix it with soya cream to create a pink sauce.
  3. Blend  the green juice, 1 avocado, extra virgin olive oil, lemon juice, salt and pepper.
  4. Serve the green gazpacho with some pink sauce, chievs and ice cubes. Buon appetito!