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Vegan Basil Cucumber Gazpacho
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Course:
Mains
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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