Super Energizing Vegan Cucumber & Avocado Gazpacho w/ Chive Pesto
Summer is here! This fresh, chilled soup is just what you need to hydrate and energize during the heat!
Ingredients
For the 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:
- 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
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!
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