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Cucumber Gazpacho

Cucumber Gazpacho

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Blender
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

The combination of creamy avocado, silky coconut milk, cleansing cucumbers, fruity lime, and tangy white wine vinegar, makes this cucumber gazpacho the perfect light summer meal.


Ingredients

Units Scale
  • 2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 pound Japanese cucumbers or English cucumbers
  • 2 tablespoons olive oil
  • 1 cup water
  • 200ml unsweetened coconut milk
  • 1 avocado, pitted and peeled
  • Juice of 1 lime
  • 1 teaspoon white wine vinegar
  • Handful cilantro, finely chopped
  • 1/2 teaspoon salt

Instructions

  1. Saute vegetables. In a skillet over medium heat, add 1 tablespoon of olive oil. Add the onion, celery, and cucumber, and saute for 5 minutes, until the onions are translucent.
  2. Add to a blender. Add the cooked vegetables to a blender along with the remaining olive oil, water, coconut milk, and avocado. Blend on high until smooth.
  3. Season the soup. Add the lime juice, white wine vinegar, cilantro, and salt. 
  4. Chill it. Transfer the soup to a storage container and refrigerate for at least 1 hour, until the soup is cold. 
  5. Serve. Serve it on its own or garnish with chopped cilantro or sliced cucumbers.

Notes

Storing leftovers: Transfer the soup to a storage container and refrigerate for up to 3 days.


Nutrition

  • Serving Size: 1 serving
  • Calories: 296
  • Sugar: 4.4g
  • Sodium: 334mg
  • Fat: 26.3g
  • Saturated Fat: 11.3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18.4g
  • Fiber: 5.6g
  • Protein: 3.5g
  • Cholesterol: 0mg
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