Creamy Cucumber Avocado Gazpacho

Reader review

"This is an absolute go-to for the summer heat. The moment I took the first spoon it felt like the temperature dropped by 20 degrees." -Martin

• Cucumbers • Ripe avocado • Shallots and garlic • Fresh herbs • Yogurt of choice • Plant milk to blend • Lime or lemon • Apple cider vinegar • Hemp seeds • Jalapeño pepper

ingredients You'll need:

In a blender or a food processor, add all of the ingredients for the gazpacho and blend until smooth. Then taste and adjust the flavor if needed

step 1

Transfer into a jar a covered container and refrigerate for at least 60 minutes before serving.

step 2

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When chilled, serve the gazpacho with garlicky croutons and toppings of choice. We love to serve it with hemp seeds, radishes, yogurt, and more mint!

step 3

Because what is Gazpacho without croutons? Here is how to make our crispy homemade croutons.

BONUS!

Preheat oven to 180C (356F). Lay baking paper on a baking sheet. Add shallot and garlic cloves and toss in olive oil and salt.  Next place slices of bread. Roast for 10-20 minutes.

step 1

When the bread is nice and golden and the shallot and garlic caramelized, take them out of the oven.  Carefully, while the bread is still warm, rub a whole, peeled garlic clove on each slice

step 2

Cut the garlic bread into cubes. Add to the gazpacho and enjoy!

step 3

Tap here for the full recipe!