Creamy Cucumber Gazpacho
Ingredients
¼ cup plus 2 tbsp.
fresh lime juice
½ cup
canned coconut milk, stirred
¼ cup
extra virgin olive oil
1
medium avocado, peeled and cored
2
medium English cucumbers, skin on, chopped into 3" chunks
½
medium red onion, peeled and chopped into 3" chunks
½
medium jalapeño pepper, stemmed and seeded
1 clove
garlic, peeled
½ cup
fresh cilantro
¼ cup
fresh Italian parsley leaves
1 ½ tsp.
kosher salt
½ tsp.
freshly ground black peppercorns
½ tsp.
sugar
¼ cup
fresh basil leaves, cut into ribbons, for garnish
10
large cooked shrimp, tails on, peeled and deveined (optional)
Directions
- Pour lime juice, coconut milk and oil into a blender.
- Add avocado, cucumbers, onion, jalapeño, garlic, cilantro and parsley; blend until smooth, stopping to stir and scrape down the sides as needed.
- Add salt, pepper and sugar; blend until very smooth.
- Adjust seasoning to taste.
- Chill in the refrigerator, covered, for at least 1 hr. before serving.
- Pour soup into 5 small bowls; top each with a pinch of fresh basil and 2 shrimp.
Tasty Tip:
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Recipe courtesy of Julie Andrews, MS, RD, CD. Check out her blog, The Healthy Epicurian, at thehealthyepicurian.com for more delicious and wholesome recipes.
