Vegan Cucumber Avocado and Tomato Gazpacho Recipe
Enjoy a refreshing blend of creamy avocado, crisp cucumber, and ripe tomatoes with this Vegan Cucumber Avocado and Tomato Gazpacho!
Equipment
- High Speed Blender
Ingredients
- 1 small avocado pitted (~77 grams after peeling and pitting)
- 2 tbsp white onions chopped
- 1 small ripe tomato (~105 grams)
- ⅓ medium cucumber (~95 grams)
- 1 medium garlic clove
- ¼ tsp pink salt
- ⅛ tsp ground cumin
- 4 tsp fresh lemon juice
- ¼ cup cold water
- 1 tbsp fresh cilantro or basil
- 1 tbsp extra-virgin olive oil
- ⅛ tsp black pepper
- red chili flakes optional
Instructions
- Blend together all ingredients until smooth.
- Transfer to a serving bowl.
- Chill for at least two hours.
- Garnish with a drizzle of olive oil and fresh herbs to serve!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.