Green Gazpacho
Author: Indira Pulliadath
Prep time:
Total time:
Serves: 2
- 2 cups chopped honeydew melon (peeled, deseeded and cut into about 1-in cubes; about ¼ of a regular size melon)
- 2 cups seedless English cucumber (peeled and chopped into ½-in cubes)
- ½ of a ripe avocado
- ½ of a red onion
- 1 clove garlic
- ½ cup fresh cilantro leaves (no stems), packed
- ¼ cup water
- 3 tablespoons lime juice (juice of about 2 limes) * See Note
- ½ teaspoon apple cider vinegar
- ½ teaspoon sea salt
- For garnish:
- Cucumber slices
- Fresh cilantro
- Add all the ingredients to a food processor or a blender. Blend until you get a smooth consistency.
- Serve immediately or transfer to a container and place in refrigerator. Before serving, garnish with cucumber slices and cilantro on top!
*You can also use a combination of lime and lemon juice
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/green-gazpacho/
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