Almond Cucumber Gazpacho

Name: Almond Cucumber Gazpacho Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 12
Ingredients: 360 grams Cucumber (peeled seeded); 300 grams Yellow Peppers (bell peppers seeded); 100 grams Almonds; 3 clove Garlic; 2 tbsp Extra Virgin Olive Oil; 2 tbsp White Balsamic Vinegar (or vinegar of choice); 160 grams Bread white (white bread); 12 oz Almond Milk Unsweetened Plain; 2 tbsp Nutritional Yeast Flakes; 1 tsp Salt

Minutes to Prepare: 10
Minutes to Cook: 3

Number of Servings: 12

Ingredients

360 grams Cucumber (peeled, seeded) 300 grams Yellow Peppers (bell peppers, seeded) 100 grams Almonds 3 clove Garlic 2 tbsp Extra Virgin Olive Oil 2 tbsp White Balsamic Vinegar (or vinegar of choice)160 grams Bread, white (white bread) 12 oz Almond Milk, Unsweetened Plain2 tbsp Nutritional Yeast Flakes 1 tsp Salt

Directions

Cut everything into chunks and put in blender.
Blend to desired consistency.
Chill for at least 1 hour.
Garnish with a few sliced or slivered almonds, if desired.

Serving Size: Makes 12 half-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MOVEITMARY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving