Ingredients

For the soup:

• 1 large english cucumber, peeled and seeded
• 1/2 ripe avocado
• 1 cup vegan sour cream
• 1 tablespoon + 2 teaspoons freshly squeezed lemon juice
• 3-4 spring onions (white parts included)
• 2 cups very cold water
• salt and freshly cracked pepper to taste

For the pesto:

• 1/2 cup chives, roughly chopped
• 1 clove of garlic
• 1 teaspoon nutritional yeast
• 1/2 teaspoon freshly squeezed lemon juice
• pinch of red pepper flakes
• pinch of salt
• 2 tablespoons good olive oil

Directions

For the soup:

1. Add all ingredients to a blender. Blend until smooth. Add more water if you find it too thick.
2. Cover and set in the refrigerator for a couple of hours. Whisk thoroughly before serving. Eat within two days.

For the pesto:

1. Add chives, garlic, nutritional yeast, lemon juice, red pepper flakes, salt, and 1 tablespoon of the olive oil to a food processor. Blend until smooth. Drizzle in the remaining tablespoon of olive oil and pulse quickly a couple of times.
2. Drizzle over chilled gazpacho. Serve immediately.
3. Enjoy!