Cucumber Gazpacho
Published Jun 30, 2020
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There is something so refreshing about blending together chilled summer vegetables to create a cold soup, especially on hot summer days! This Cucumber Gazpacho is the epitome of summer refreshment.
Cucumber Gazpacho
Ingredients
- 2 medium cucumbers, , chopped
- 2 cups (60 g) spinach, tightly packed
- 1 clove garlic
- ½ cup (30 g) parsley, tightly packed
- ½ cup (30 g) cilantro, tightly packed
- ½ cup (10 g) mint, tightly packed
- ½ cup (120 mL) coconut yogurt or yogurt of choice
- 2 tablespoons (30 mL) lime juice
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) pure maple syrup
- ½ teaspoon (3 g) kosher or fine sea salt
Instructions
- Add all the ingredients into a blender and blend until smooth. Chill for at least 2 hours. Serve in bowls.
Nutrition
Calories: 84kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 218mgPotassium: 287mgFiber: 1gSugar: 5gVitamin A: 1700IUVitamin C: 16mgCalcium: 68mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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