Vegan Basil Cucumber Gazpacho

Creamy and refreshing Vegan Basil Cucumber Gazpacho needs no cooking and just 15 minutes prep time. Just blend, chill and serve!

📝 Ingredients

• 1 big cucumber
• 1/2 avocado
• 1 spring onion
• 2 tbsp coconut yogurt
• 2 tbsp basil leaves
• 1 tbsp parsley leaves
• 5 mint leaves
• 1/2 lemon, juice
• 1 clove garlic
• pinch of salt
• dash of black pepper
• 1 tsp white balsamic vinegar
• 1 tbsp olive oil
• water as needed

👨‍🍳 Instructions

1. 1Cut the cucumber in half. If it contains...: Cut the cucumber in half. If it contains large seeds, remove seeds, then dice the cucumber and place it into a high-speed blender.
2. 2Cut avocado in half, remove pit and scoop...: Cut avocado in half, remove pit and scoop out the flesh of half an avocado. Add the avocado to the blender.
3. 3Chop the spring onions, basil, parsley, and mint....: Chop the spring onions, basil, parsley, and mint. Add to the blender.
4. 4Add also plain coconut yogurt, lemon juice, a...: Add also plain coconut yogurt, lemon juice, a clove of garlic, salt, pepper, white balsamic vinegar, and olive oil.
5. 5Blend until smooth. If the soup is too...: Blend until smooth. If the soup is too thick, add a splash of water as needed (depending on how thick you like your soup).
6. 6Place the cucumber gazpacho in the fridge for...: Place the cucumber gazpacho in the fridge for about 4 hours to chill.
7. 7Serve chilled with some cucumber slices, a spoon...: Serve chilled with some cucumber slices, a spoon of coconut yogurt, and a drizzle of olive oil.