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Cucumber Avocado Raita Gazpacho
[Vegan]

Author Bio

Mindful Indian Meals is a collection of paleo and gluten free recipes that will bring... Read More

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Image Credit: Shivangi Rao/ Shivangi Rao
https://www.amazon.com/Mindful-Indian-Meals-Globally-Inspired-Gluten-Free/dp/0578942208/?tag=onegrepla-20

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    Cucumber Avocado Raita Gazpacho [Vegan]

    Gazpacho is a refreshing, chilled soup that’s typically served during warm summer months. I also love it with spicy foods, as it’s a great way to cool down your palate. Raita is a cooling and refreshing yogurt-based Indian salad made with cucumbers that can include other chopped raw vegetables. This... Read More

    Ingredients You Need for Cucumber Avocado Raita Gazpacho [Vegan]

    • 1 avocado, peeled and pitted
    • 1 English (thin-skinned) cucumber, peeled, quartered, and ends removed
    • 1 1/4 cups roughly chopped fresh cilantro, divided (1 cup for gazpacho,  1/4 cup for garnish)
    • 1 cup coconut cream or plain almond milk Greek yogurt (or full-fat yogurt if you're not dairy free)
    • 1/4 cup roughly chopped fresh mint
    • 1 jalapeno pepper, seeded and chopped
    • 3 tablespoons freshly squeezed lemon juice
    • 1 garlic clove
    • 1/2 teaspoon ground cumin
    • 3/4 –1 teaspoon salt, or to taste
    • 1 tablespoon extra-virgin olive oil, for drizzling
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    How to Prepare Cucumber Avocado Raita Gazpacho [Vegan]

    1. Combine all of the ingredients except the olive oil and 1/4 cup of the cilantro in a food processor and pulse until smooth and creamy.
    2. Ladle the gazpacho into bowls.
    3. Drizzle each serving with the olive oil and garnish with the cilantro. Serve.

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