Wednesday, May 13, 2015

Cucumber Basil Gazpacho




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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