Cucumber Gazpacho
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Recipe from Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home
Ingredients
- 4 cups (270 g) chopped cucumber (2 medium)
- 2 cups (475 ml) water
- 1 cup (100 g) chopped celery
- 1/4 cup (60 ml) lemon juice
- 2 tablespoons (8 g) fresh dill, plus a few sprigs for garnish
- 1 1/4 teaspoons sea salt
- 1/2 large avocado
- 4 Roma tomatoes, diced
- 1 cup (160 g) diced sweet or white onion
- to taste Freshly ground pepper
Instructions
- 1
Process the cucumbers, water, celery, lemon juice, dill, and sea salt in a blender until smooth. Add the avocado and blend again. Don’t blend too long or your soup may turn to mousse.
- 2
Pour the soup into a large bowl or container, add the tomatoes and onion, and chill for at least 1 hour.
- 3
To serve, pour the soup into individual serving bowls. Add freshly ground pepper to taste and garnish with the dill sprigs.
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