Vegan keto avocado & cucumber gazpacho
The great thing with gazpacho raw soups is that you can make them almost instantly, using a food processor and the vegetables to be blended. In just a few minutes, your gazpacho is ready! The other great thing is that you can easily make either a dairy or a non-dairy alternative, since dairy is not a core ingredient of gazpacho and can simply be omitted. This creamy avocado & cucumber gazpacho soup is refreshing, delicious and super nutritious. Enjoy!
Nutrition facts
Ingredients
1 avocado(s) (201 gr)
0.5 large cucumber(s), peeled (140 gr)
2 tbsp(s) lemon juice (31 gr)
2 tbsp(s) olive oil (27 gr)
0.5 cup(s) water (120 gr)
Optional
2 tbsp(s) plain Greek yogurt (30 gr)
Seasoning
salt (to taste)
ground black pepper (to taste)
Instructions
- Cut the avocado(s) & cucumber(s) into chunks and place them in a food processor
- Peeled or unpeeled cucumber: it's up to your preference
- Add the lemon juice, olive oil & yogurt (optional) and process for 1-2 minutes, until you get a smooth mixture
- Simply replace the yogurt with water for a lactose-free option
- Now, add a bit of water in your food processor and process again. Check the smoothness of your mixture
- Keep adding a bit of water and processing, until the mixture reaches your desired smoothness
- Taste the mixture, add salt if needed & pepper for a spicy aftertaste and stir
- Serve cold in 2 bowls or glasses
- Optionally, garnish with fresh parsley
Notes
✔ You may add a rich-protein ingredient to increase the protein intake: hemp seeds, chia seeds, nutritional yeast
✔ Serving size: 1 bowl (out of 2)
Easy Keto & Low Carb Recipes
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