Fresh Chilled Cucumber Gazpacho
Ingredients
- 2 cucumbers chopped (2 lbs)
- 2 cups spinach, tightly packed
- 1 clove garlic
- 1/2 cup parsley, tightly packed
- 1/2 cup cilantro, tightly packed
- 1/2 cup mint, tightly packed
- 1/2 cup plain coconut yogurt
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp sea salt
Preparation
Toss all the ingredients into your blender and blend until smooth.
Chill for at least 2 hours.
Give a quick stir before serving.
Notes
Gazpacho can be made in advance and will keep in the fridge for up to 5 days. Stir well before serving.
