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Summer Green Gazpacho

Print Recipe
Prep Time 10 minutes
Servings 6

Ingredients
  

  • 2 Seedless Cucumbers peeled and chopped
  • 1 large Avocado peeled and sliced
  • 1 medium White Onion chopped
  • 2 Garlic Cloves chopped
  • 3/4 cup Greek Yogurt (or dairy-free yogurt)
  • 1/3 cup Olive Oil extra virgin
  • 1/4 cup Apple Cider Vinegar
  • 1 Lemon juiced
  • 1/4 cup Basil Leaves with a few extra for garnish
  • 1 Jalapeno (optional) chopped
  • Salt and pepper to taste
  • Olive oil, yogurt to drizzle on top

Instructions
 

  • Place all ingredients into a high-speed blender.
  • Blend until smooth and the soup is pureed. Add salt and pepper to taste.
  • Place the gazpacho in the fridge for at least 20 minutes to chill.
  • Once chilled, spoon the soup into serving bowls and drizzle with olive oil, greek yogurt, and top with basil leaves or slices of cucumber or jalapeños.
  • Serve and enjoy!