Wednesday, May 13, 2015

Cucumber Basil Gazpacho (Gluten Free)

Cucumber Basil Gazpacho - Gluten Free | Windy Poplars Blog

There's a new gazpacho in town everybody! Gazpacho (a chilled, raw soup) is a staple on the spring and summer menus here at Windy Poplars. I love how it can be prepared ahead, making it perfect for both company and my pre-prep days. 

In order to earn repeat status, the flavors must be unique, delicious, and decidedly un-Mexican. This green ultra-creamy version, is uniquely tantalizing, and uses two of the bounties of our summer vegetable garden: basil and cucumbers. Win, win! The recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food. Enjoy!

Cucumber Basil Gazpacho

  • 1 ripe avocado, meat removed
  • 1 cucumber: skin left on, seeds removed
  • 2 small handfuls fresh basil
  • 1 clove garlic
  • 2 scallions, both green and whites
  • 2 cups water
  • 1 teaspoon sea salt
  • 2 tablespoons fruit-infused vinegar (or lime juice)

Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.

Want more gazpacho recipes? Check out my Rustic Peach or Watermelon renditions!

For a printable version, and all the recipes featured here on Windy Poplars, visit my RECIPE BOX.


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