Creamy Coconut Veggie Gazpacho
Every season has it’s best dishes, and this summer I am loving raw chilled soups! They are super quick to make (just throw everything in the blender!) and very satisfying when you need a break from the summer heat.
In my last post I mentioned that The Colorful Kitchen has been contributing articles to MindBodyGreen.com and my most recent article there was a recipe for Basil Watermelon Gazpacho. Last week we talked about the benefits of eating fresh raw coconut and made Raw Coconut Thai Soup and today I would like to share another coconut-based raw soup: Creamy Coconut Veggie Gazpacho.
I love this recipe because once you make the basic soup you can add as many chopped veggies as you like. I added cherry tomatoes, red pepper, red onion and cucumber to mine, but feel free to add carrots, mushrooms, avocado- whatever sounds good to you!
Creamy Coconut Veggie Gazpacho
makes 2 bowls or 4 cups
What you’ll need:
- meat and water of 1 young thai coconut (tips for opening your coconut here)
- half an avocado
- 1 medium tomato
- 1 clove of garlic
- 2 tbs chopped basil
- 1 tbs olive oil
- 1 tbs gluten-free tamari
- salt and pepper to taste
- your choice of chopped veggies for toppings
Directions:
- Combine all ingredients (except chopped veggies) in a blender until completely smooth. Top with chopped veggies and serve immediately!
Stay tuned for our next summer soup- Avocado Cucumber!
