Summer Green Gazpacho

What you need:

• ¼ cup apple cider vinegar

• 2 tablespoons fresh lime juice

• 1 ½ cup of coconut yogurt

• ½ cup olive oil

• 1 medium cucumber, peeled and seeded

• 1 medium green bell pepper, cored

• handful of cherry tomatoes

• 4 spring onions, cut into 1 inch pieces

• 1-2 jalapeños, seeds removed chopped (use according to your spice level).

• 2 garlic cloves, optional - so tasty!

• ¾ teaspoon pink Himalayan salt to taste

• Handful of parsley and mint

This soup is COOL AF. 😎

Method:

1. Add apple cider vinegar, olive oil, cucumber, green bell pepper, cherry tomatoes, mint, parsley, spring onions, garlic cloves and lime in to a bowl.

2. Spoon the coconut yogurt in and sprinkle the Himalayan pink salt on top

3. Use a hand blender to blend the ingredients together.

4. Puree the soup, chill in fridge and serve

5. Garnish with flaked almonds, a of drizzle coconut yogurt and a squeeze of lime.

6. That easy! Serve and enjoy!