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
- 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.
- 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.
- Season the soup. Add the lime juice, white wine vinegar, cilantro, and salt.
- Chill it. Transfer the soup to a storage container and refrigerate for at least 1 hour, until the soup is cold.
- 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
