Cucumber Gazpacho | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Cucumber Gazpacho

Source:

Rachel Bolden-Kramer, author of My Food Stamps Cookbook

This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2019.                                             

Makes 1 serving

INGREDIENTS

1 cup organic spinach leaves
1 cucumber, chopped into small cubes
1 cucumber for blending
1 avocado
1 celery stalk
1 tablespoon nutritional yeast
1 lemon, juiced
1 tablespoon olive oil
½ teaspoon sea salt
¼ fresh fennel bulb
¼ cup fresh dill, optional

PREPARATION

Blend all ingredients except cucumber chunks until smooth. Then add cucumber chunks to blended soup. Serve.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »