Description
Hot Summer days are perfect for this cold and spicy gazpacho. Creamy avocado combined with tomatillos, sugar snap peas, and fresh herbs for one creamy and delicious vegan soup.
Ingredients
Scale
- 12 Tomatillos (Husks Removed, Rinsed Well and Halved)
- 1 English Cucumber (Quartered and Deseeded)
- ½ Onion (Peeled)
- 2 Avocados (Pitted and Peeled)
- 1 Cup Sugar Snap Peas (Stems Removed, + Extra for Garnish)
- 1 Jalapeno (Halved and Deseeded, + Extra Slices for Garnish)
- 2 Cloves Garlic (Peeled)
- ½ Inch Fresh Ginger (Peeled)
- 1 Lime (Juiced)
- 1 Bunch Fresh Basil Leaves
- 1 Bunch Fresh Cilantro Leaves
- ½ tsp Red Pepper Flakes
- ½ tsp Black Pepper
- ¼ tsp Salt
- ¼ Cup Almond Milk
- 2 Tbsp Olive Oil
- ¼ Cup Pine Nuts (+ Extra for Garnish)
- Arugula (Garnish)
Instructions
- Wash and prepare all of the produce.
- Place all of the ingredients into a high-speed blender. Work in batches if needed.
- Puree until completely incorporated. Add more almond milk if it is too thick.
- Transfer to a large bowl and refrigerate until it is chilled.
- Once chilled, serve and garnish with peas, arugula, pine nuts and pepper, if desired. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Gazpacho, Soup, Avocado, Spicy, Vegan, Summer
