Avocado Cucumber Gazpacho

Ingredients:

  • 2 avocados, pit removed
  • 1 cucumber, peeled
  • 1/4 red onion, chopped
  • 1 garlic clove, halved
  • 3/4 cup unsweetened coconut milk
  • 3/4 cup plain yogurt
  • 1 cup water
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • Lime wedges, for topping
  • Chopped cilantro, for topping

Directions:

1. Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth

2. Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.  Optional: Sprinkle a generous amount of cayenne on top for some extra heat)

Recipe adapted by Natalie Bickford.