- Allergic Living - http://allergicliving.com -

Green Gazpacho

[1]Serves 4-6

Free of: All top allergens and gluten-free



  1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
  2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
  3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
  4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
  5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [2].