Low Iodine Roasted Garlic Avocado Cucumber Gazpacho
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
For the gazpacho
- 2 large english cucumbers (about 1 ½ lb total), peeled and roughly chopped
- 2 ripe avocados, pitted and scooped
- 1 ½ cups cold water
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¼ cup fresh parsley leaves
- 2 tbsp fresh mint leaves
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small piece of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on a baking sheet and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Remove the garlic from the oven and let it cool, still wrapped, for 10 minutes. Unwrap and squeeze the softened cloves out of their skins into a small bowl — you should have about 2 tbsp of roasted garlic paste.
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