Small piece of a jalapenoor more if you like it spicy
Sea salt and black pepper to taste
Splash of balsamic vinegar
1/2cupfull fat canned coconut milk
Juice from ½ a lime
In a blender or food processor, add all the gazpacho ingredients and blend until totally smooth. Remove the gazpacho from the blender and place in the fridge to chill. Now, blend the avocado cream ingredients together until totally smooth.
Serve the gazpacho in bowls topped with a spoonful of the avocado cream and garnished with diced cilantro.