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Cucumber Gazpacho with Mango Habanero Salsa
Sandi Gaertner
Easy cucumber cilantro gazpacho
4.5
from
4
votes
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Prep Time
15
mins
Total Time
15
mins
Course
Gluten Free Soup Recipes
Cuisine
American
Servings
6
Calories
257
kcal
Ingredients
1x
2x
3x
3
large cucumbers
peeled
1
large avocado or two small avocados
¼
onion
3
tablespoons
cilantro
1
tablespoon
lime juice
3
tablespoons
apple cider vinegar
¼
cup
olive oil
½
cup
water
La Victoria Mango Habanero Salsa
Instructions
Put all of the ingredients except the salsa into a Vitamix or blender.
Puree until this is thick and smooth.
Serve chilled with mango habanero salsa on top.
Notes
1. I like to use Persian cucumbers in this recipe because their seeds are small and soft but you can use any type of cucumber.
Nutrition
Serving:
1
g
Calories:
257
kcal
Carbohydrates:
21
g
Protein:
3
g
Fat:
20
g
Saturated Fat:
3
g
Polyunsaturated Fat:
16
g
Sodium:
54
mg
Fiber:
7
g
Sugar:
11
g
Keyword
cucumber gazpacho, cucumber gazpacho recipe, easy cucumber gazpacho
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