moringa, Broccoli and Almond Gazpacho
1/2 tbsp Olive Oil
1 Onion, diced
3 cloves Garlic, minced
1 head Broccoli, cut into florets
1/2 cup sliced Almonds
1/2 cup fresh Mint Leaves
1 cup fresh Moringa Leaves
3 cups Vegetable Stock
Salt & Pepper to Taste
In a small pan over medium-low heat, sauté onion in olive oil until translucent, without browning. Add the garlic and cook for additional 1-2 minutes. Remove from heat and add onion and garlic mixture to a blender.
Steam broccoli and refresh under cold water. Add to the blender.
Add sliced almonds, mint, moringa and vegetable stock to the other ingredients in the blender and blend until smooth and creamy. Season to taste with salt and pepper.
Serve chilled, garnished with toasted almond slices, fresh mint and a drizzle of olive oil.