About the Recipe
This cool and creamy cucumber avocado gazpacho is refreshing, light, and packed with fresh herbs. It is perfect for warm summer days when you want something nourishing without turning on the stove.
Ingredients
1 large cucumber, peeled and diced
1 avocado
½ cup white or yellow onion, diced
½ cup celery, diced
1 jalapeño, seeded and diced
2 tbsp fresh cilantro
1 tbsp white wine vinegar or apple cider vinegar
1 garlic clove
¼ cup plain vegan yogurt
½ cup water (more as needed)
1 tsp agave
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
Edible dried flowers (optional)
Preparation
Step 1
Add the cucumber, avocado, onion, celery, jalapeño, cilantro, vinegar, garlic, vegan yogurt, water, agave, salt, and pepper to a high-speed blender.
Step 2
Blend until completely smooth and creamy. Taste and adjust the seasoning, adding more water if you prefer a thinner consistency.
Step 3
Pour into serving bowls.
Step 4
Finish with fresh cilantro, edible flowers if using, a drizzle of olive oil, and a sprinkle of freshly ground black pepper before serving.
