Low FODMAP and Gluten Free Recipe - Green cucumber & mint gazpacho
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Ingredients


1 cucumber, halved lengthways, deseeded and roughly chopped

1 yellow capsicum, deseeded and roughly chopped

1 tbsp garlic infused oil

1/4 small avocado, chopped*

small bunch mint, chopped

150ml pot lactose-free cream

2 tbsp white wine vinegar

few shakes green Tabasco sauce

snipped chives, to serve


*Do not exceed - listed as moderate

Green cucumber & mint gazpacho

Recipe adapted from Good Food                                Back

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Method

In a food processor or blender, blitz all the ingredients, reserving half the mint and lactose free cream, until smooth.

Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.

Chill until very cold, then serve with a dollop more lactose free cream, mint, chives and a few ice cubes if you like.

The soup will keep in the fridge for 2 days – just give it a good stir before serving.