Cucumber & Herb Gazpacho
summer refreshing
VEGAN, GLUTEN-FREE, DAIRY-FREE
This is a velvety, iced, super refreshing gazpacho soup containing lots of antioxidants, vitamins and goodness from the amazing variety of ingredients in this recipe. It’s perfect to make ahead – just keep it chilled in the fridge and make sure to give it a good stir before serving.
serves 6
INGREDIENTS
1 large cucumber, peeled and roughly chopped
100g baby spinach
3 celery sticks, roughly chopped
1 long green chilli, deseeded
100g walnuts
herbs – 25g basil, 20g mint, 20g parsley
3 small garlic cloves
2 tbsp apple cider vinegar
90ml extra virgin olive oil
4 heaped tbsp. yoghurt of choice (I use coconut yoghurt or goats milk yoghurt here)
300ml cold water
180g ice cubes
1/8 tsp white pepper
1 tsp salt flakes
STEP-BY-STEP
In a Nutribullet or stand up blender, whizz all the ingredients together until smooth, you will need to do this in batches.
Check for seasoning and garnish with herbs, an ice cube, a drizzle of olive oil and a swirl of yoghurt.
