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Hubby came home with some veggies from a friend’s garden. The cucumber was just what I needed to make a quick batch of cold soup. If you need to add a bit of protein, add some silken tofu during blending.

avocado cucumber gazpacho

Bottom soup is topped with crema

  • 1 cucumber, peeled, seeded and cut into chunks
  • 1 avocado, peeled, pit removed and cut into large chunks
  • ¾ c vegetable broth
  • 1 lg shallot, finely chopped
  • ¼ c Devo Olive Oil Chipotle EVOO, for saute and drizzle
  • freshly ground sea salt and black pepper
  • fresh cilantro, for garnish

 

 

 

Directions:

  • Heat saute pan with EVOO and add shallots.
  • Cook until translucent.
  • Place cucumber, avocado, veg broth and onion in processor or blender.
  • Process until smooth.
  • Season with salt and pepper.
  • Cover and refrigerate until chilled.
  • Pour soup into serving dishes.

Drizzle with EVOO and garnish with fresh cilantro. Add a drop or two of hot sauce, or a sprinkle of smoked paprika for a spicy cool. For a non-vegan version, add a dollop of crema or creme fraiche before adding hot sauce or paprika.

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