Creamy Cucumber Gazpacho (Raw!)
10-Minute raw cucumber gazpacho flavored with basil pesto, miso, and coconut milk! An easy and healthy soup that is super fresh and creamy!
Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.
Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.
Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.
Transfer to a large bowl or saucepan, cover and chill in the refrigerator for at least 2 hours before serving.
Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.
Serving: 1 servingCalories: 182 kcalCarbohydrates: 15.6 gProtein: 5.1 gFat: 12.4 gFiber: 1.5 gSugar: 5.3 g