Cucumber Gazpacho
This cucumber gazpacho is creamy, refreshing, and full of flavor. It whips up in minutes and is absolutely perfect for a hot summer day. It's also vegan and gluten-free, so everyone can enjoy it!
Servings: 3
Calories: 212kcal
Ingredients
- 2 medium cucumbers, cut into approximately ½ inch slices
- ½ cup fresh spinach
- ¼ cup chopped white onion
- 2 garlic cloves
- 1 cup coconut milk
- ½ cup unflavored and unsweetened vegan yogurt
- 2 tablespoons lemon juice
- ½ cup fresh basil
- ¼ cup flat leaf parsley, roughly chopped
- ¾ teaspoon salt, plus more to taste
Instructions
- Place all ingredients into a blender and blend until smooth.
- Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
- Pour into bowls and serve.
Nutrition
Serving: 1cup | Calories: 212kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 608mg | Potassium: 543mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1246IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 4mg