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Angle view of a glass filled with Gazpacho soup and garnished with Lime and Rosmary Stem. Glass surrounded by blueberries, lime and flowers
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Blueberry Gazpacho Recipe

quick and easy blueberry gazpacho recipe
Course Soup
Cuisine American, Spanish
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 people
Calories 118kcal
Author Healing Tomato

Ingredients

  • 2 cup Blueberry washed and dried
  • 3/4 Cucumber peeled and deseeded
  • 1 tsp Ginger peeled
  • 1 Tbsp Onion Powder
  • 1 Tbsp Lime Juice
  • 1 tsp Oregano use fresh oregano
  • 1/4 cup Almond Milk or coconut milk

Instructions

  • Place all the ingredients into a blend
  • Blend on low 2 minutes
  • Transfer to a strainer
  • Cover the liquid and chill overnight
  • Save Pulp for Future Recipes

Video

Notes

- Chill a minimum of 5 hours.  Overnight is better
- Serve with Ice Cube, if you want
- When serving, add a few cubes of cucumber and blueberries in the soup