10-Minute Cucumber Gazpacho
This gazpacho recipe is bright and refreshing, subtly sweet, green and herby made with spinach and parsley. Ultra smooth in texture and easy to sip.
Servings 6 people
Calories 84kcal
Ingredients
- 2 cucumbers chopped (2 lbs)
- 2 cups spinach tightly packed
- 1 clove garlic
- 1/2 cup parsley tightly packed
- 1/2 cup cilantro tightly packed
- 1/2 cup mint tightly packed
- 1/2 cup plain coconut yogurt or plain yogurt of choice
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp sea salt
Instructions
- Toss all the ingredients into your blender and blend until smooth. Chill for at least 2hours. Serve in bowls.
Notes
Gazpacho can be made in advance and will keep in fridge for up to 5 days. Stir well before serving.
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1680IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 1mg