I never have been a fan of gazpacho– to me, it kinda feels like you’re just eating salsa…but as the weather gets warmer, there’s nothing like a chilled cucumber avocado soup. Without the cucumber addition, the texture is thicker and you might as well be shoveling guacamole into your pie hole. (Not that there’s ANYTHING wrong with that, btw). Love the fresh factor that the Cuke’s add!
This is a great soup to serve before a heavier meal– or if you’re doing a little spring cleaning and opting for a detox menu, it is filling and super nutritious. And, unlike most of my posts, (ahem, BACON) it qualifies as vegan/vegetarian, SHOCKER!
It kept well in the fridge for an additional 24 hours after I made it. If you want a thinner consistency, just add more of the coconut “water” from the coconut milk can.
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Ingredients
- 2 peeled cucumbers
- 2 garlic cloves
- 3 avocados
- 2 Tb coconut cream (the thick cream that floats to the top of a can of coconut milk)
- 2 Tb coconut water (the residual "water" under the coconut cream)
- 2 slices pineapple (fresh or canned)
- 1 Tb fresh pineapple juice
- 1 tsp salt plus more to taste
- juice from 1/2 lime
- kosher salt to taste
- fresh cilantro for garnish
Instructions
- Blend everything together in a blender or food processor. Serve chilled.
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Bernease it’s not the mixer! That is the same one I have!Same tiype what the deal is when you put the base straight from the vatimix into the freezer its not cold enough- I put mine in a jar- put it in the fridge and let it cool and it sets up every time! Your base will make after it cools I promise!