Cucumber Avocado Gazpacho with Watermelon, Mint and Pepitas 4 cups quality vegetable stock 1 ripe avocado 2 continental cucumbers, peeled, seeded and chopped ¼ bunch fresh-picked mint leaves ¼ bunch chopped dill 1 cup plain natural yoghurt Salt and pepper to taste Method 1. Place all ingredients in a food processor and blitz until smooth. 2. Season to taste. 3. Refrigerate until chilled. Cucumber Avocado Gazpacho with Watermelon, Mint and Pepitas To Serve Serve chilled, garnished with watermelon cubes and a scattering of pepita seeds. Chilled […]

This article is available to digital subscribers only. To gain access, Subscribe to our mobile app for $2.99 per month, then simply enter the Secure Code, as displayed in our mobile app. NOTE: The Secure Code will ONLY display in the app, after subscription is purchased. Don’t have the Essentials Magazine Australia app yet? To download, simply search for ‘Essentials Magazine Australia’ in the App Store (Apple) OR Google Play Store (Android) to download the app.




Digital Subscription to Essentials Magazine Australia


Please Support Australian Journalism
Your contribution to the longevity of Australian journalism is important to us. Contribute by subscribing to our website & app.

Subscribe to our website & app for iOS and Android for just $2.99 AUD per month. For a FREE app trial, simply search for 'Essentials Magazine Australia' in the App Store (Apple) OR Google Play Store (Android) to download the app. Thank you. Jamie Durrant, editor.

Comments are closed.