When it’s starting to get hot out, it’s understandable to want to crave something light and refreshing. This cucumber gazpacho is absolutely perfect for a hot summer day. The fresh herbs and bright body of cucumber come together to bring you a delectable lunch or appetizer. Gazpacho is typically served in Spain and Portugal during the Summer for it is refreshing and cold, though traditionally made with tomatoes as the main ingredient.

Ingredients

Cucumber Gazpacho

• 2 cucumbers, end removed & seeded
• 1/2 avocado
• 2 Tbs red onion, diced
• 1/2 lemon, juiced
• 2 Tbs basil leaves
• 1 Tbs parsley leaves
• 5 mint leaves
• 1 Tbs olive oil
• 2 Tbs unsweetened coconut or soy yogurt
• 1 small garlic clove, peeled
• 1 tsp apple cider vinegar or white balsamic vinegar
• Pinch of salt and black pepper (to taste)
• Water as needed

Directions

1. Begin by cutting the cucumber in half to remove the seeds. Dice the cucumber and add it to a blender, food processor or pot (if using an immersion blender)
2. Cut the avocado in half and scoop out one half, removing the pit.
3. Prepare your onion and garlic.
4. Whether you are using a blender, food processor, or immersion blender, add the avocado, onion, garlic, herbs, yogurt, vinegar, and olive oil to the same vessel as the cucumber.
5. Blend the ingredients together until smooth. If the soup is too thick, add a splash of water to achieve your desired thickness and texture.
6. Taste the soup and adjust the flavor with salt and pepper.
7. Once smooth and to your personal tastes, transfer the cucumber gazpacho to an airtight container and chill in the refrigerator for at least 4 hours.
8. Serve with fresh slices of cucumber and a sprig of herbs and enjoy!

Store in the refrigerator for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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