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.
Make herb oil to be used for garnish. In blender, combine oil and roughly ¼ of the basil and mint leaves. Set aside and allow flavors to blend.
In blender, combine remaining basil and mint leaves with remaining ingredients. Blend until smooth. Chill in air tight container in refrigerator until ready to serve.
Garnish with herb oil, cucumber slices, toasted almonds for crunch and/or fresh basil and mint leaves. Goes exceptionally well with a crusty bread.
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