Description
Spicy Green Goddess Gazpacho is a chilled, creamy soup made with avocado, cucumber, coconut milk, and fresh herbs. Light, refreshing, and with a kick of heat from serrano chili, it’s the perfect summer dish.
Ingredients
1/3 cup canned coconut milk (well-shaken)
1 English cucumber, mostly or completely peeled, roughly chopped
1 avocado, roughly chopped or sliced
1 cup fresh cilantro leaves (thin stems okay)
1/2 small shallot, chopped
1 small serrano chili, seeded and chopped
1 tablespoon sherry vinegar
Zest from one small lemon
1 tablespoon lemon juice
1 teaspoon white miso
1 teaspoon kosher salt
Extra virgin olive oil, optional
Instructions
- Add all ingredients, except olive oil, into a high-speed blender.
- Blend on high for about 1 minute until smooth.
- If the soup is too thick, blend in a little olive oil on medium speed until smooth.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for a few hours before serving.
Notes
- Use vegan miso to make the soup fully plant-based.
- Use gluten-free miso or omit to make it gluten-free.
- Adjust chili for preferred spice level.
- Coconut milk can be swapped with almond or other non-dairy milk.
- Add more avocado for a thicker texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
