Cucumber Basil Gazpacho
- 1 ripe avocado, meat removed
- 1 cucumber: skin left on, seeds removed
- 2 small handfuls fresh basil
- 1 clove garlic
- 2 scallions, both green and whites
- 2 cups water
- 1 teaspoon sea salt
- 2 tablespoons fruit-infused vinegar (or lime juice)
Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.
This recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food.
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