Cucumber Avocado Basil Mint Gazpacho
Cucumber Avocado Basil Mint Gazpacho is the perfect summer time soup and is so refreshing because its served cold and made with fresh summer vegetables.
Servings: 4 servings
Equipment
Ingredients
- 1/2 cup olive oil
- 1 cup fresh basil leaves packed, stems removed
- 1/2 cup fresh mint leaves packed, stems removed
- 1 large ripe avocado
- 1 large cucumber skin on, seeds removed
- 2 cloves garlic
- 3 green onions only roots removed
- 2 cups water
- 1 lime juiced
- 1 1/2 teaspoon sea salt
- for garnish: cucumber slices, toasted almonds and/or fresh basil and mint leaves
Instructions
- Make herb oil to be used for garnish: In blender, combine 1/2 cup olive oil and roughly 1/4 of the 1 cup fresh basil leaves and 1/2 cup fresh mint leaves. Reserve the remaining mint and basil for later. Set aside and allow flavors to blend.
- Blend gazpacho: In blender, combine remaining 1 cup fresh basil leaves and 1/2 cup fresh mint leaves with 1 large ripe avocado, 1 large cucumber, 2 cloves garlic, 3 green onions, 2 cups water, juice from 1 lime, and 1 1/2 teaspoon sea salt. Blend until smooth. Chill in air tight container in refrigerator until ready to serve.
- To serve: Pour equal portions into bowls. Garnish with the herb oil that you made, cucumber slices, toasted almonds for crunch and/or fresh basil and mint leaves. Goes exceptionally well with a crusty bread.
Nutrition
Calories: 341kcal | Carbohydrates: 9g | Protein: 2g | Fat: 35g | Saturated Fat: 5g | Sodium: 887mg | Potassium: 412mg | Fiber: 5g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg
