Summer is here! This fresh, chilled soup is just what you need to hydrate and energize during the heat!

Ingredients

For the soup:

cucumber avocado soup

  • 1 large english cucumber, peeled and seeded
  • 1/2 ripe avocado
  • 1 cup vegan sour cream
  • 1 tablespoon + 2 teaspoons freshly squeezed lemon juice
  • 3-4 spring onions (white parts included)
  • 2 cups very cold water
  • salt and freshly cracked pepper to taste

For the pesto:

cucumber avocado soup

  • 1/2 cup chives, roughly chopped
  • 1 clove of garlic
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon freshly squeezed lemon juice
  • pinch of red pepper flakes
  • pinch of salt
  • 2 tablespoons good olive oil

Preparation

Healthiest Vegan Recipes

For the soup:

Add all ingredients to a blender. Blend until smooth. Add more water if you find it too thick.

Cover and set in the refrigerator for a couple of hours. Whisk thoroughly before serving. Eat within two days.

For the pesto:

Add chives, garlic, nutritional yeast, lemon juice, red pepper flakes, salt, and 1 tablespoon of the olive oil to a food processor. Blend until smooth. Drizzle in the remaining tablespoon of olive oil and pulse quickly a couple of times.

Drizzle over chilled gazpacho. Serve immediately.

Enjoy!

For another 145 delicious vegan recipes that are also scientifically designed to support your health by boosting your immune strength and providing you with a well-rounded nutrient-dense vegan diet, Download The Complete Vegan Recipe Solution.

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