(Gluten-free, vegan, dairy free, nightshade-free, paleo, AIP, keto)
This soup is perfect for a hot summer day. I have been very into drinking my vegetables recently and have made this soup 3 times in the last week. This recipe (like most of my recipes) is very flexible so add more of what you like and leave out the cilantro if it tastes like soap to you!
Ingredients
- 1 ¼ large english cucumbers or 6 small Persian cucumbers
- 1/2 large or 1 small avocado
- 1 bunch basil leaves
- ½ bunch parsley
- 1 bunch cilantro
- 1 cup arugula
- 2 tbsp lemon or lime juice
- 1 tsp coconut vinegar or pickle/sauerkraut brine
- 3 tbsp olive oil
- ¼ tsp of salt plus more to taste
- water as needed
Instructions
- Add all ingredients to the blender except for the olive oil and water.
- Blend until smooth. Once the mixture is well combined add olive oil and blend for another 10 seconds If the soup is too thick, add a splash of water as needed (depending on your preferred texture)
- Place the cucumber gazpacho in the fridge for about 3 hours to chill.
- Serve chilled with a drizzle of olive oil, sprinkle of hemps seeds and sprouts. Add a dollop of coconut or regular yogurt on top if that sounds good!
