Cucumber Basil Gazpacho (V + GF)

Cold soup. Something I discovered years ago and on 90 degree days in NYC… I can see why it works. If smoothie bowls can be popular… This can be too. It’s basically a smoothie bowl with veggies and usually some kind of bread component, I used almond flour in mine (for a little thickness). Have you tried gazpacho?? If you love cucumber and basil, I would urge you to give this recipe a whirl because it tastes like a fresh garden in your mouth and who I ask doesn’t want to experience that?

It also keeps well for 2 days in the fridge, so it’s found it’s way into my meal prep on more than one occasion this summer. Grab your leftover veggies, some fresh herbs if you have them, almond flour and throw it into your blender. Voila!


Cucumber Basil Gazpacho/serves 2//vegan//gluten-free

Ingredients

  • 2 medium cucumbers, seeds taken out
  • 1 medium tomato
  • 1/2 yellow onion
  • 1/4 cup fresh basil
  • 3 tbsp almond flour
  • 1 tsp olive oil
  • 1 tsp red wine vinegar
  • garnish: salt, pepper, hemp seeds

Directions

  1. Half cucumbers and scoop out the seeds using a spoon (or an ice cream scoop works great), discard seeds.
  2. Slice cucumbers, tomatoes and onions in quarters.
  3. Add all ingredients to a blender and pulse until smooth.
  4. Garnish with cucumber slices, salt, pepper and hemp seeds if you have them!

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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8 comments
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  • Thalia @ butter and briocheAugust 28, 2015 - 7:33 am

    I’ve made a tomato and fennel gazpacho once before.. and loved it – but other than that I haven’t had much experience with cold soups! I definitely need to try this recipe though, think a cucumber and basil gazpacho will be perfect for the upcoming summer here in Aus.

    ReplyCancel

    • Alison MarrasSeptember 5, 2015 - 5:09 pm

      YUM! Fennel sounds amazing… make me some 🙂

      Also, enjoy your upcoming summer over there – I’m trying to soak up the last bit of summer over here and getting depressed 🙁

      ReplyCancel

  • JosefineAugust 28, 2015 - 9:16 am

    Wow, this gazpacho looks amazing! I love the fact that it’s made with cucumbers and not tomatoes 🙂 Pinned!

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  • Audrey @ Unconventional BakerSeptember 3, 2015 - 12:16 am

    Cold soup is something I only got into this summer — I’ve never been a fan before {with the exception of a strawberry gazpacho I tried once — that was amazing <3 }, but this summer it was just waaaay too hot and so I was forced to explore cold soups. It’s tricky to get them right for me sometimes {I’m really good with hot soups, but cold is so different!} — this recipe sounds amazing and I’m inspired to try this combination — must try!

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    • Alison MarrasSeptember 5, 2015 - 5:10 pm

      YUM – Strawberries are always a win 🙂 You would probably like this one… I loved it.

      ReplyCancel

  • GigiSeptember 7, 2015 - 11:49 pm

    I don’t do nightshades and didnt have an onion so amped up the flavor w/ extra meyer lemon olive oil and rose vinegar. Love the almond flour as a thickener in lieu of bread

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    • Alison MarrasSeptember 8, 2015 - 2:18 am

      So just cucumber and the Meyer lemon? That sounds great, so you got more acidity without the tomato. The almond flour is definitely great for this!

      ReplyCancel

hey thereI'm Alison

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