Description
Cool off with the refreshing flavors of Cucumber Avocado Gazpacho, a raw vegan soup that’s both light and creamy. This chilled dish combines the hydrating qualities of cucumber with the rich texture of avocado, enhanced by zesty lime and fresh herbs. Perfect for a hot summer day, this recipe is quick to prepare, packed with nutrients, and ideal for those seeking a flavorful and healthy meal option.
Detailed Recipe
Ingredients:
- 2 large cucumbers (peeled and chopped)
- 1 ripe avocado (peeled and pitted)
- 1/2 cup fresh cilantro or parsley
- 1 clove garlic
- 1 tablespoon lime juice
- 1/4 cup water (adjust as needed)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: a pinch of cayenne pepper for heat
Instructions:
- Prepare the Ingredients: Wash and chop the cucumbers, scoop out the avocado, and gather the remaining ingredients.
- Blend the Gazpacho: Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Adjust the consistency by adding more water if desired.
- Taste and Adjust: Check the seasoning and add more salt, lime juice, or pepper to suit your taste.
- Chill the Soup: Transfer the gazpacho to a bowl and refrigerate for at least 30 minutes to enhance the flavors.
- Serve and Enjoy: Pour the chilled gazpacho into bowls. Garnish with a drizzle of olive oil, fresh herbs, or cucumber slices.
