Cucumber Avocado Gazpacho
10min · 6 servings 1/2 cup diced yellow onion, rinsed in hot water for 30 seconds 2 cups diced cucumber (peeled or unpeeled) Half of a ripe avocado 1/2 cup celery, diced 2 tablespoon diced jalapeño, seeds removed 1 ½ teaspoon salt 1 tablespoon cilantro 2 tablespoon dill 2 tablespoon parsley 1 1/2 tablespoon white wine or champagne vinegar 1 large clove garlic 1/4 cup vegan sour cream 1/4 cup olive oil 1 teaspoon agave, maple or honey
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