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Cucumber Avocado Gazpacho with Basil



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  • 1 ripe avocado
  • 1 cucumber: skin left on, seeds removed
  • 2 small handfuls fresh basil
  • 1 clove garlic
  • 2 scallions, green and whites both
  • 2 cups water
  • 1 1/4 teaspoon sea salt
  • Juice of 1 lime

Refrigerate all the ingredients until they are quite cold. Place the chilled ingredients into a blender and purée until smooth, allowing a few specks of green to remain throughout. Return the soup to the refrigerator and chill again until it is ready to be served.

Garnish with thinly sliced cucumber circles and basil leaves.

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