Vegan Basil Cucumber Gazpacho
Ingredients
- 1 large Cucumber
- 1/2 Avocado
- 1 Spring onion
- 2 tbsp Coconut yogurt
- 2 tbsp Basil leaves
- 1 tbsp Parsley leaves
- 5 Mint leaves
- 1/2 Lemon juice
- 1 clove Garlic
- 1 pinch Salt
- 1 dash Black pepper
- 1 tsp White balsamic vinegar
- 1 tbsp Olive oil
- Water as needed
Instructions
- Cut the cucumber in half. If it contains large seeds, remove seeds, then dice the cucumber and place it into a high-speed blender.
- Cut avocado in half, remove pit and scoop out the flesh of half an avocado. Add the avocado to the blender.
- Chop the spring onions, basil, parsley, and mint. Add to the blender.
- Add plain coconut yogurt, lemon juice, a clove of garlic, salt, pepper, white balsamic vinegar, and olive oil.
- Blend until smooth. If the soup is too thick, add a splash of water as needed (depending on how thick you like your soup).
- Place the cucumber gazpacho in the fridge for about 4 hours to chill.
- Serve chilled with some cucumber slices, a spoon of coconut yogurt, and a drizzle of olive oil.
Notes
Recipe adapted from Vibrant Plate
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