Description
If you’re looking for a refreshing, no-cook summer dish that’s as nourishing as it is beautiful, this Creamy Green Gazpacho is the perfect fit. Made with creamy avocado, crisp cucumber, sweet green peas, and fragrant basil, this chilled soup captures everything we love about warm-weather eating — light, hydrating, and full of vibrant flavor.
Ingredients
- 1 cup cold water
- 1 cup coconut milk, solid part
- 1 large avocado
- 2 mini cucumbers, cut into large pieces (more for garnish, if desired)
- 2 cups (12 oz) frozen peas, cooked/thawed
- 1 cup fresh spinach leaves, packed
- 1/2 cup fresh basil leaves, packed
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 3 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 teaspoon Himalayan salt, more to taste
- Pinch pepper
Instructions
Start by adding the water and coconut milk to a high-speed blender. Add the rest of the ingredients and blend until smooth. Add more salt and pepper to taste. Pour the gazpacho into glasses and chill the soup for at least 30 minutes before serving. Optionally garnish with cucumber ribbons, fresh basil leaves, and peas on top. Keep any leftovers stored in an airtight container in the fridge for up to 3 days.
Equipment
Buy Now → Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
- Prep Time: 10 minutes
- Category: Appetizers, soups