Vegan cucumber gazpacho
Ingredients
- 270 g Cucumber (cut into coarse pieces)
- 1 Piece Avocado (pitted, only the pulp)
- 2 EL Dill (fresh or 2 tsp dried)
- 1 Piece Garlic clove (or ½ tsp garlic granules)
- 30 ml Lemon juice
- 50 g Celery stalk
- ½ Confederation Coriander fresh (or 2 tsp dried)
- 1 Green chili (halved and seeds removed)
- Pepper to taste
- Salt to taste
- Fresh pepper
- Cold pressed olive oil
- Edible flowers
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