FODMAP IT!™ Cucumber Gazpacho - FODMAP Everyday

Name: FODMAP IT!™ Cucumber Gazpacho - FODMAP Everyday
Ingredients: 3 small (about 12 ounces (340 g) total) Persian cucumbers, ((6-inch/15 cm each), ends trimmed away, cut into chunks, peel intact); 2 large slices of sourdough bread (about 1-inch (2.5 cm) thick and 8-inches (20 cm) across, torn into pieces); 1/3 cups (50 g) toasted whole almonds, (blanched or natural); 4 cups (960 ml) unsweetened almond milk, (such as Almond Breeze); 2 tablespoons extra virgin olive oil or Garlic-Infused Oil,; 2 tablespoons white wine vinegar; 1 1/2 ounces (40 g) baby spinach; 1/4 ounce (7 g) fresh mint leaves; Kosher salt; Freshly ground black pepper

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This Cucumber Gazpacho takes 10 minutes to prep, but then it does need an overnight sit in the fridge, so plan accordingly. Dare we say, cool as a cucumber?

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Ingredients

3 small (about 12 ounces (340 g) total) Persian cucumbers, ((6-inch/15 cm each), ends trimmed away, cut into chunks, peel intact)
2 large slices of sourdough bread (about 1-inch (2.5 cm) thick and 8-inches (20 cm) across, torn into pieces)
1/3 cups (50 g) toasted whole almonds, (blanched or natural)
4 cups (960 ml) unsweetened almond milk, (such as Almond Breeze)
2 tablespoons extra virgin olive oil or Garlic-Infused Oil,
2 tablespoons white wine vinegar
1 1/2 ounces (40 g) baby spinach
1/4 ounce (7 g) fresh mint leaves
Kosher salt
Freshly ground black pepper