Blueberry Gazpacho Recipe
quick and easy blueberry gazpacho recipe
Servings 2 people
Calories 118kcal
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
Nutrition
Calories: 118kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 47mg | Potassium: 300mg | Fiber: 5g | Sugar: 16g | Vitamin A: 160IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 1mg