Low Sodium Coconut Cream Avocado Cucumber Gazpacho

Total time45 min

Prep time15 min

Cook time0 min

Low Sodium Coconut Cream Avocado Cucumber Gazpacho

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Ingredients

4 servings

2 ripe avocados, halved, pitted, and flesh scooped
Fresh Large Hass Avocado Medium Avocado Organic Ripe Avocado Wellsley Farms Hass Avocados, Gluten Free Trader Joe's 4 Count Avocados
See all
1 english cucumber (about 12 oz), roughly chopped
1 can (13.5 oz) full-fat coconut cream
½ cup cold water
3 tbsp fresh lime juice (from about 2 limes)
1 tsp fresh ginger, finely grated
1 small garlic clove, minced
¼ cup fresh cilantro leaves, loosely packed
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For serving

½ english cucumber, thinly sliced or diced (optional)
2 tbsp fresh cilantro leaves (optional)
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Add the avocado flesh, chopped cucumber, coconut cream, cold water, lime juice, grated ginger, garlic, cilantro, salt, and turmeric to a blender.
2
Blend on high speed until completely smooth and no visible chunks remain, about 60 seconds. If the soup is thicker than you'd like, add cold water 2 tbsp at a time and blend briefly until it reaches a pourable, creamy consistency.

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