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Chilled Cucumber Gazpacho

Chilled Cucumber Gazpacho


Description

This recipe is light, refreshing, herby and delicately sweet.


Scale

Ingredients

  • 2 cucumbers chopped (2 lbs)
  • 2 cups spinach tightly packed
  • 1 clove garlic
  • ½  cup parsley tightly packed
  • ½  cup cilantro tightly packed
  • ½  cup mint tightly packed
  • ½  cup plain coconut yogurt or other plain vegan yogurt of choice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • ½  tsp sea salt

Instructions

  1. Toss all the ingredients into your blender and blend until smooth. Chill for at least 2 hours. Serve in bowls.
  2. Gazpacho can be made in advance and will keep in fridge for up to 5 days. Stir well before serving.

Notes

Find more of Hannah’s recipes on @twospoons.ca.