Health and Wellness Body Diet and Nutrition Avocado Gazpacho is the Summer Soup of Our Dreams By Sydney Mondry Sydney Mondry Sydney Mondry is a former staff writer for InStyle, where she covered diet and nutrition. InStyle's editorial guidelines Updated on August 14, 2016 @ 06:30PM Pin Share Tweet Email Photo: Yuki Sugiura What do you get when you combine the health benefits of fresh produce with the creaminess of traditional bisque? A seriously delicious Avocado Gazpacho. The recipe comes from Superfoods Superfast: 100 Energizing Recipes to Make in 20 Minutes or Less ($15; amazon.com), a new cookbook written by holistic health guru Julie Montagu. “Avocados contain more potassium than bananas and 77-percent of the calories from avocado are from fat,” writes Montagu. “Yes, it is one of the fattiest foods on the planet! However, this isn’t just any fat, this is oleic acid, a monounsaturated fatty acid that has been linked to reduced inflammation in the body and is considered a ‘heart-healthy’ fatty acid.” If you’re in the market for a weeknight dinner that’s both easy on the palate and the body (attention: everyone), read on below for the recipe. Yuki Sugiura These Matcha Tea Pops Are the Perfect Substitute for Your Morning Latte Avocado Gazpacho Serves 2-4 Ingredients 3 cups tinned plum tomatoes, roughly chopped1/2 cucumber, peeled and roughly chopped1/2 red (bell) pepper, chopped1 avocado, peeled and stoned1 tsp lemon juice1/2 tsp apple cider vinegar1 garlic clove, roughly chopped1 tbsp olive oil1 tbsp chili flakes (red pepper flakes)Sea salt and freshly ground black pepper 5 No-Cook Recipes to Beat August Heat Directions 1. Put all the ingredients, except for half the avocado, the olive oil, and the chili flakes, in a food processor or blender with 2 tbsp water. Blend until fairly smooth and then add the olive oil. Blend again until smooth, tasting to check the seasoning. 2. Serve in bowls with the remaining avocado chopped and sprinkled on top, or in slices on the side, with the chili flakes.