Creamy Cucumber Gazpacho
Ingredients
Dietary note: When served without shrimp, this recipe is vegetarian and vegan.
½ cup
canned coconut milk, stirred
¼ cup plus 2 tbsp.
freshly squeezed lime juice
¼ cup
extra virgin olive oil
2
medium English cucumbers, skin on, chopped into 3" chunks
1
medium avocado, peeled and cored
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 leaves
¼ cup
fresh Italian parsley leaves
1 ½ tsp.
kosher salt (or more to taste)
½ tsp.
freshly ground black peppercorns (or more to taste)
½ tsp.
sugar
¼ cup
fresh basil leaves, cut into ribbons, for garnish
10
large peeled and deveined tail-on cooked shrimp (optional)
Directions
- Pour coconut milk, lime juice and oil into a blender.
- Add next 7 ingredients (through 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, if desired.
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, M.S., R.D.N., C.D. Check out her blog, The Healthy Epicurean, at thehealthyepicurean.com for more delicious and wholesome recipes.
