Cucumber Gazpacho

Cucumber Gazpacho

(vegan, gluten- and dairy-free)
Prep Time
15 Minutes
Cooking Time
1-2 Hours
Serves
4 Servings

Equipment

  • Large stock pot

Ingredients

Ingredients

  • 1 large cucumber, small diced

  • 1 green pepper, seeded and small diced

  • 1 red pepper, seeded and small diced

  • 1 large green chili pepper, seeded and minced

  • 1 bunch green onions, minced

  • ½ bunch basil, stems removed and chiffonade

  • 4 cloves garlic, pureed

  • 2 limes, zested and juiced

  • 1L vegetable stock

  • 1 cup tomato juice

  • ½ cup cooked artichoke hearts, small dice

  • ½ cup white wine vinegar

  • ¼ tsp sea salt

Directions

1. In a large stock pot combine all ingredients. Taste and adjust seasoning if necessary. Chill for 1-2 hours before serving.