Alimonia

Vegan cucumber and mint gazpacho

28.8.2023

∙

Author:

Alimonia

∙

Soups & salads

∙ Gluten-free & vegan∙

The other day, the temperature rose to over 30 degrees again - so I needed something light and cooling... A cold cucumber and mint gazpacho seemed to be just the thing! This recipe is prepared in no time at all and you don't need to wash a lot of pots and pans afterwards😊 The cold dish is easy to prepare and can be stored for several days in a well-sealed container. The gazpacho also contains valuable nutrients and the linseed oil and roasted cedar seeds provide additional essential omega-3 fatty acids - a dish that is not only super tasty, but also healthy and filling😊

Ingredients

1 medium-sized cucumber (approx. 500g)
1 garlic clove
1 spring onion with greens
1/2 bunch fresh mint
1/2 bunch fresh dill
70g young spinach
3 tablespoons balsamic vinegar bianco
2 tbsp linseed oil or olive oil
4 tbsp lemon juice
150g natural coconut yogurt or soy yogurt
450ml water or 200ml plant milk + 250ml water
1/2 tsp vegetable stock
Salt, pepper
Roasted cedar kernels

This is how it's done

Toast the cedar kernels in a pan without fat, set aside.
Wash and dry the vegetables and herbs. Cut the cucumber into small cubes with the skin on. Roughly chop the spring onion, mint and dill. Put a few spring onions to one side for decoration.
Blend all the ingredients (except the cedar kernels) in a blender until creamy or finely puree with a hand blender. Season to taste with salt and pepper and place in the fridge for 1 hour.
Serve the cucumber gazpacho in deep plates and garnish with the toasted cedar seeds and a few spring onions.