Description
A vibrant and healthy savory cold soup featuring fresh green cucumbers cored and blended high-speed with sweet basil leaves green onions avocado garlic sherry vinegar extra virgin olive oil and vegetable broth.
Ingredients
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2 medium cucumbers.
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1/2 cup fresh basil.
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1 cup green onions.
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1/2 large avocado.
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2 cloves garlic.
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1 tsp sherry vinegar.
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1 tbsp extra virgin olive oil.
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1/2 cup vegetable broth.
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1 tsp kosher salt.
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1/2 tsp black pepper.
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1/8 tsp cayenne pepper.
Instructions
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Cut the fresh green cucumbers in half lengthwise and use a spoon to scrape away the internal wet seed lines.
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Chop the cored cucumber borders into rough pieces and drop them directly inside a high-speed blender jar vessel.
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Add the fresh sweet basil leaves green onion chunks half an avocado and minced garlic cloves over the green vegetables.
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Pour the sherry vinegar extra virgin olive oil kosher salt black pepper cayenne pepper and cold vegetable broth into the machine.
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Process the raw green layers on maximum speed for 2 minutes until perfectly smooth and creamy then chill inside deep bowls.
Notes
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Scrape out every single watery seed grain from the cucumber cores before pureeing is the secret to a professional-grade thick body for this Cucumber-Basil Gazpacho.
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Lipid-heavy avocado meats provide a sophisticated and nutrient-dense foundation while adhering to strict platform rules.
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This chilled summer soup starter is naturally pork-free and wine-free for simple afternoon terrace luncheons.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 0 mins.
- Category: Soup.
- Method: High-Speed Blending.
- Cuisine: Modern Iberian Cold Soup.
Nutrition
- Serving Size: ~ 1 large deep filled soup bowlful.
- Calories: ~ 90 kcal.
- Sugar: ~ 2 g.
- Sodium: ~ 310 mg.
- Fat: ~ 7 g.
- Saturated Fat: ~ 1 g.
- Unsaturated Fat: ~ 6 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 7 g.
- Fiber: ~ 2 g.
- Protein: ~ 2 g.
- Cholesterol: ~ 0 mg.
Keywords: Cucumber-Basil Gazpacho, Chilled Green Soups, Stunning Salad Recipes, Raw Avocado Purees, Cold Blended Vegetables, New York Recipe.