Low FODMAP Cucumber Gazpacho

Name: Low FODMAP Cucumber Gazpacho
Total time: 490 min
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

www.fodmapeveryday.com

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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Cooking tools:

Blender
Mixing bowl
Blender carafe
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Refrigerator
Plastic wrap
Kitchen spoon
Kosher salt container
Serving bowl
Ladle
Whisk

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