Vegan cucumber Gazpacho
Celebrate summer with this easy vegan cucumber gazpacho. Made with cucumbers, garlic, spring onions and almonds, it’s a light, and refreshing cold soup.
- 2 spring onions roughly chopped
- 1 cloves garlic
- 125 ml | ½ c cold water
- 2 tbsp apple cider vinegar
- 2 large Lebanese cucumbers roughly chopped
- 1 tbsp almonds
- black pepper
- 2 radishes, a few slices cucumber and a couple of almonds to serve, optional
Place all the ingredients in a blender and blend until smooth.
Check for seasoning.
Pour into a bowl and cover. Place in fridge for a couple of hours to chill.
When ready to serve, give the soup a quick stir then pour into bowls and enjoy on its own or top with sliced radishes, cucumber and chopped almonds.
Cucumbers: Instead of Lebanese cucumbers, use 1-1.5 English cucumbers, depending on their size.
Nuts: Use cashew nuts instead of almonds
You can also use a stick blender if you haven't got a blender. It may not be as smooth.
Calories: 83kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 9mgPotassium: 509mgFiber: 2gSugar: 6gVitamin A: 435IUVitamin C: 11mgCalcium: 70mgIron: 1mg
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