Low Iodine Vegan Green Gazpacho with Coconut Milk
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.8(16)
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Learn more →Ingredients
4 servings
- 1 lb tomatillos, husked, rinsed, and roughly chopped
- 2 medium english cucumbers (about 1 ½ lb total), roughly chopped
- 1 large green bell pepper, seeded and roughly chopped
- 2 medium jalapeños, seeded and roughly chopped
- 3 cloves garlic, peeled
- 1 cup fresh cilantro leaves and tender stems
- ½ cup fresh flat-leaf parsley leaves
- 3 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup cold water, plus more as needed
For serving
- 1 ripe avocado, pitted and roughly chopped (optional)
- 2 tbsp extra-virgin olive oil, for drizzling (optional)
- fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Combine the tomatillos, cucumbers, green bell pepper, jalapeños, garlic, cilantro, parsley, sherry vinegar, olive oil, coconut milk, cumin, salt, black pepper, and cold water in a large bowl and toss to mix.
- 2
Working in two batches, transfer the mixture to a blender and blend on high speed for 60–90 seconds per batch, until completely smooth with no visible chunks.
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