Anti Inflammatory Coconut Cream Avocado Cucumber Gazpacho
Total time45 min
Prep time15 min
Cook time0 min
4.8(23)
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved, pitted, and flesh scooped
- 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
- 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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