Cucumber Gazpacho

Some days you just need a need a spicy, flavorful, herbie, creamy, soup. This cucumber gazpacho fits the bill. Super easy to make, and fool proof. A great way to pack fresh greens and alkalizing veggies into your day!

Soup Base:

  • 2 medium sized cucumbers (or 1 long English cuc)
  • 1/2 avocado (approx 1/2 cup)
  • 1 handful fresh basil (or baby spinach)
  • 1/2 cup water (or almond milk)
  • 1 TBS olive oil
  • 1/2 TBS coconut vinegar (or 1 TBS lime juice)
  • small handful of or combo of:  dill, cilantro, parsley, or other green herbs.
  • optional: 1/2 jalapeno (adjust heat to your liking)
  • optional: 2 stalks celery (replaces need for salt)

Makes enough for 2 large bowls.

Garnish for Each Bowl:

  • 1 TBS hemp seeds
  • 1 TBS cold pressed oil (pumpkin, flax, olive)
  • 1 TBS fresh chopped herbs
  • optional: sea salt & pepper
  • optional: sunflower sprouts or microgreens

Blend soup ingredients together in a high speed blender. Chill for a couple hours, or eat right away. Garnish & enjoy!

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