cucumber gazpacho

This Cucumber avocado gazpacho recipe is rich in flavor and comes together in under 30 minutes! It is creamy from the avocados, refreshing from the mint, and spicy from the jalapenos! Perfect for a light summer dinner.

Cucumber Avocado Gazpacho

avocado (ripe)

cucumbers (chopped)

shallots

garlic

jalapeño pepper (optional)

milk

lime

Tbsp apple cider vinegar

mint

parsley

Tbsp hemp seeds (optional)

Tbsp coconut yogurt (or sub with greek yogurt)

salt

tsp black pepper

olive oil

bread ((use gluten-free if needed))

garlic,

Hemp seeds

Sliced Radishes

Preheat oven to 180C (356F). Lay baking paper on a baking sheet. Add shallot and garlic cloves and toss in olive oil and salt. Next place slices of bread. Roast for 10-20 minutes. It really depends on how old your bread is, so don&#039;t forget to give it a look now and then. Fresh bread takes longer to bake.

When the bread is nice and golden and the shallot and garlic caramelized, take them out of the oven. Carefully, while the bread is still warm, rub a whole, peeled garlic clove on each slice until it melts.

Cut the garlic bread into cubes. Set aside.

Croutons

In a blender or a food processor, add all of the ingredients for the gazpacho and blend until smooth. Then taste and adjust the flavor if needed- more almond milk for thinness, jalapeño for spice, vinegar and lime juice for a more tangy flavor, mint for freshness.

Transfer into a jar a covered container and refrigerate for at least 60 minutes before serving.

When chilled, serve the gazpacho with garlicky croutons and toppings of choice. We love to serve it with hemp seeds, radishes, yogurt, and more mint!

Gazpacho

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10-Minute raw cucumber gazpacho flavored with basil pesto, miso, and coconut milk! An easy and healthy soup that is super fresh and creamy!

Creamy Cucumber Gazpacho (Raw!)

raw cashews (soaked overnight)

cucumbers

full-fat coconut milk

tbsp basil pesto

lemon juice

tbsp white miso

maple syrup

tsp salt

black pepper

mint leaves

for topping: cucumber slices, toasted pine nuts, basil leaves

Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.

Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.

Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.

Transfer to a large bowl or saucepan, cover, and chill in the refrigerator for at least 2 hours before serving.

Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.

Top 2 cucumber gazpacho recipes from across the web

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Cucumber Avocado Gazpacho

Creamy Cucumber Gazpacho (Raw!)

Top 2 cucumber gazpacho recipes from across the web

The most viewed cucumber gazpacho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucumber Avocado Gazpacho

Creamy Cucumber Gazpacho (Raw!)

The most viewed cucumber gazpacho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine