Cucumber Gazpacho

[nverland]

Cucumber Gazpacho
Prep Time 10 minutes Total Time 10 minutes Servings 3

Ingredients

2 medium cucumbers, cut into approximately ½ inch slices
15 g (1/2 cup) fresh spinach
40 g (¼ cup) chopped white onion
2 garlic cloves
236.59 ml (1 cup) coconut milk
56 g (1/2 cup) unflavored and unsweetened vegan yogurt
29.57 ml (2 Tbsp) lemon juice
12 g (1/2 cup) fresh basil
15 g (1/4 cup) flat leaf parsley, roughly chopped
4.5 g (3/4 tsp) salt, plus more to taste

Instructions

Place all ingredients into a blender and blend until smooth.
Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
Pour into bowls and serve.