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Cucumber Gazpacho

Cucumber Gazpacho
Difficulty 5 minutes Serves 2 large bowls
An ultra easy, fool proof and delicious way to get your alkalinizing and mineral rich greens in for the day! This recipe by Betty Rawker is super flavorful with fresh herbs of basil, dill, cilantro and parsley and has a wonderfully creamy consistency. It also blends up in a matter of minutes!


Soup Base:

2 medium sized cucumbers (peeled, seeded)
1/2 cup avocado (=1 small avocado)
1 handful fresh basil or baby spinach
2 stalks celery (replaces need for salt)
1 cup water
1 TBS olive oil
1/2 TBS coconut vinegar (or white wine vinegar or 1 TBS lime juice)
1/2 jalapeno (adjust heat to your liking)
small handful of or combo of:  dill, cilantro, parsley, or other green herbs.

Garnish for Each Bowl:

1 TBS hemp seeds
1 TBS cold pressed oil (pumpkin, flax, olive)
1 TBS fresh chopped herbs
optional: sea salt & pepper


1) Blend soup ingredients together in a high speed blender. Chill for a couple hours, or eat right away.

2) Garnish & enjoy!