CUCUMBER GAZPACHO
RECIPE TYPE
Vegan, Soup
SERVES
6
Prep Time: 10 min
Chill Time: 1 hr
Ingredients
2 large English cucumbers, peeled
1/2 ripe avocado
2 cloves garlic, chopped
2 green onions, chopped
1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp each Longo’s Curato Rose Condiment Vinegar and Longo’s Curato 100% All Natural Glaze with Balsamic Vinegar of Modena
1/2 tsp each salt and pepper
Garnish:
2 tbsp chopped fresh Longo’s Organic Mint
1 shallot, minced
1 tbsp Longo’s Curato Rose Condiment Vinegar
Directions
Cut off two 2-inch pieces from either side of one cucumber; set aside. Cut remaining cucumber into 2-inch pieces.
Place cucumber, avocado, garlic, green onions, oil, 1/2 cup water, bot vinegars, salt and pepper into blender.
Purée until very smooth. Transfer to bowl, cover with plastic wrap and refrigerate for at least 1 hour or for up to 24 hours.
Garnish:
Dice reserved cucumber pieces. Combine in bowl with mint, shallot and vinegar.
Pour gazpacho into serving cups. Garnish with mint mixture.
NUTRITIONAL INFORMATION
Per serving: 210 calories
Protein 1g | Fibre 2g |
Fat 21g | Sugar 2g |
Carbs 7g | Sodium 200mg |
