- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In small saucepan of boiling salted water, blanch arugula for 2 minutes.
Using slotted spoon, transfer to bowl of ice water; drain well.
In food processor or blender, purée blanched arugula, avocados, broth, mirin, onion, lime juice and sriracha. Season with salt and pepper. Refrigerate for 1 hour before serving.
Divide gazpacho among 4 bowls. Garnish with extra arugula, and pistachios (if using). Drizzle with olive oil (if using).
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 2 g
- Protein 2 g
- Calories 175
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 10 g