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Kitchen Notebook

April 24, 2018

Green Gazpacho

15 Mins

Serves 2


  • 1 Cucumber
  • 2 cups packed Arugula
  • 3 Mint Leaves
  • ½ Tomato, diced for garnish
  • ½ Onion
  • 1 clove garlic
  • ½ Avocado
  • 2 Tbsp Olive Oil
  • ½  tsp Salt
  • 1 Tbsp Lemon Juice
  • 1 cup Water

 

Peel cucumber and dice. Dice the onion. Add the cucumber, onion, and garlic to a food processor. Process until the vegetables are minced.

Add the arugula and mint to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.

Add the water, one tablespoon of lemon juice, and salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.

Serve immediately or chill in the fridge until ready to eat. Garnish with diced tomato.


15 Mins chilled Cucumber Soup Veg vegan Vegetarian

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15 Mins chilled Cucumber Soup Veg vegan Vegetarian


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