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Cucumber Gazpacho
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Cucumber Gazpacho

This gazpacho recipe is bright and refreshing, subtly sweet, green and herby. I could drink it like a smoothie! Enjoy this refreshing bowl during the hot summer months.
Category Appetizer, dinner
Cuisine gluten-free, nut-free, raw, refined-sugar free, soy-free
Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Author Hannah Sunderani

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