We´re Green… Los Balos | El Medano

El Medano has been rolling now for a few days, wind came back like a Hollywood star, roaring and howling, it´s been West South West, real fun, messing up our head ´cause our Trade Wind is usually East North East. It will be disappearing for the next few days, hopefully back to make our day for the weekend, so get cracking on being Southbound.

So how did you manage this last week? Did you play out new things or just got into a temper revising your windsurf and kitesurf gear…

Tomorrow is Wednesday and we are on to supporting the weekly small Green Market, they are growing, bringing more greens, avocado, spinach, rucola, radishes, papayas, bananas, you name it, they´ve got it. Early risers get the most but if you do miss something, drive upto El Mercado del Agricultor on Saturdays, there is just one leaving El Medano, past the petrol station maybe you´re feeling adventurous, rent a car and drive to San Miguel, can´t miss Stella´s stand and her Sticky Fingers, we are in love with her cup cakes.

If you are quick and a morning person, El Medano´s market starts early, grab all the avocados and some asparagus, we´re obsessed with superfoods and today we´re including a recipe, easy, quick and full of nutrients. Give it a try and we promise you´ll be wanting more, you´ve got three days to go until the wind is back, build up you´re energy, Friday is just round the corner.

AVOCADO ASPARAGUS SOUP

Prep time:10 mins  | Total time: 10 mins.
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Serves: 4
A chilled spring soup made with avocado, asparagus, fresh herbs and spices for a thick and creamy gazpacho.

INGREDIENTS
3 medium avocados, pitted.
450 g asparagus, roasted or lightly steamed.
2 cups of unsweetened plain almond milk.
2 cloves garlic.
1/4 cup chopped red onion.
Juice of 2 lemons.
Juice of 1 lime.
1 tablespoon olive oil.
1/2 teaspoon ground cumin.
1 teaspoon sea salt.
Freshly ground black pepper to taste.
Garnish options: chopped chives, sprouts, pumpkin seed, fresh herbs like cilantro.

INSTRUCTIONS
1. Using a high speed blender, combine all ingredients except the roasted asparagus, until smooth. Add asparagus to the blender and pulse to desired thickness, make sure it´s a smooth soup.
2. Store contents in an airtight container, we prefer glass, for up to 1 week. Enjoy chilled or gently warm before serving.
3. Garnish with optional garnish ingredients.

The Beach House, Los Balos | El Medano
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