this quick & easy creamy cucumber avocado gazpacho is vegan, gluten free and no cook It comes together in your blender in less than 10 minutes. Perfect for a light summer appetizer or side dish.
0.5 cup Diced yellow onion, rinsed in hot water for 30 seconds
2 cup Diced cucumber
0.5 F of a ripe avocado
0.5 cup Celery, diced
2 tablespoon Diced jalapeno, seeds removed
1.5 teaspoon Salt
1 tablespoon Cilantro
2 tablespoon Dill
2 tablespoon Parsley
1.5 tablespoon White wine or champagne vinegar
1 Large clove garlic
0.25 cup Vegan sour cream
0.25 cup Olive oil
1 teaspoon Agave, maple or honey
Nutrition value
213
calories per serving
18 g Fat3 g Protein10 g Carbs6 g FiberOther
Current Totals
18 g Fat
3 g Protein
10 g Carbs
6 g Fiber
MacroNutrients
Carbs
10 g
Protein
3 g
Fiber
6 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
174 mg
Iron
4 mg
Vitamin A
538 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
0 mg
Phosphorus
69 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
