Green Gazpacho with Avocado Cream

Gazpacho

• 1 peeled English cucumber
• 3 tomatoes
• 2 cups chopped spinach
• 2 cups chopped red pepper (approx. 1½ red pepper)
• ½ cup chopped parsley (loosely packed)
• 1 teaspoon pressed garlic (approx. 2 cloves)
• ⅛ cup minced red onion
• ⅓ cup olive oil
• 2 teaspoons chopped jalapeño (deseeded)
• 1½ tablespoons apple cider vinegar
• ½ teaspoon sea salt
• ¼ teaspoon pepper

Avocado Cream

• 1 cup avocado (approx. 1 avocado)
• Juice of ½ lime
• ½ teaspoon pressed garlic (approx. 1 clove)
• ⅛ cup olive oil
• 1 tablespoon nutritional yeast
• Salt to taste

Gazpacho

1. Peel cucumber with a vegetable peeler and cut in half lengthwise. If the cucumber has large seeds, scrape them out with a spoon.
2. Cut tomatoes into quarters and remove the seeds.
3. Add tomato, cucumber, jalapeño, garlic, onion, spinach, parsley, red pepper, salt, and pepper to a blender. Blend until smooth for at least 2 minutes.
4. Add olive oil and apple cider vinegar, then blend for another 30 seconds. Season to taste.
5. Chill in the fridge before serving.

Avocado Cream

1. Add avocado, garlic, lime juice, nutritional yeast, and a pinch of salt to a food processor. Blend for 30 seconds.
2. Add olive oil and process for another 30 seconds until smooth and creamy.

To Serve

1. Pour chilled gazpacho into a bowl.
2. Top with a dollop of avocado cream, a sprinkle of parsley, and a drizzle of olive oil.