Cucumber & Herb Gazpacho
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.
- 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.
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