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4.99
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51
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Cucumber Gazpacho
This cucumber gazpacho recipe is made with avocado and soaked cashews for a creamy texture highlighted with bright lime, basil and mint flavors.
Prep Time
15
minutes
mins
Additional Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soups + Stews
Cuisine:
American
Keyword:
cucumber avocado gazpacho, cucumber gazpacho, cucumber gazpacho recipe
Servings:
2
servings
Author:
Gina Matsoukas
Equipment
Vitamix 5200 Blender, Professional-Grade, 64 oz.
Ingredients
1 1/2
large English cucumber
1/2
avocado
1/2
cup
soaked cashews
*see note
1/2
cup
loosely packed fresh basil leaves
1
tablespoon
mint leaves
juice of 1 lime
1/2
large shallot
1
small clove garlic
1
tablespoon
extra virgin olive oil
1/2
tablespoon
apple cider vinegar
salt and pepper to taste
1/4-1/3
cup
water as needed
Options for serving
thinly sliced cucumber
extra olive oil for drizzling
crumbled crackers such as Mary's Gone Crackers Super Seed classic variety
fresh basil and mint
microgreens
flaky sea salt
Instructions
Add all the ingredients except the water to a blender and blend until smooth.
Slowly add water until desired consistency.
Chill in the refrigerator for at least 30 minutes.
Serve with desired garnishes and enjoy!
Notes
*place cashews in a bowl, add boiling water until covered. Let soak for 15 minutes. Alternatively, you can soak the cashews overnight with cold water.
Nutrition
Serving:
1
SERVING
|
Calories:
486
kcal
|
Carbohydrates:
34
g
|
Protein:
9
g
|
Fat:
38
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
30
g
|
Sodium:
703
mg
|
Fiber:
7
g
|
Sugar:
9
g