Avocado Cucumber Gazpacho
Avocado Cucumber Gazpacho for hot summer weather that's filling and makes great lunch or appetizer for gatherings. Toppings add a nice crunch and texture to the overall dish. Serve it chilled.
Servings: 4 servings
Ingredients
- 1 medium Avocado
- 1 medium mango
- 1 8 inches long cucumber peeled and diced
- 1 mild onion or 2 shallots
- 1 garlic clove
- ½ jalapeno seeded
- 1/4 cup olive oil
- 2 tsp sherry vinegar or red wine vinegar
- 1 tsp honey or agave
- 1 tbsp lime juice
- Salt to taste
- ½ tsp black pepper
- ¼ cup mix of herbs cilantro, basil and green onions
Garnishes or toppings
- Chopped veggies and fruits cucumbers, red bell pepper, mango, onion, tomatoes etc.
- Pesto or Basil oil
- Croutons or cheese crisps
- More chopped herbs dill parsley, basil, cilantro, oregano, chives etc.
Instructions
- Wash and chop all your ingredients. Combine them in a blender or food processor, puree for a minute or so until its creamy and reaches your desired consistency.
- Taste and season, it, if needed.
- Refrigerate for at least an hour or more until it is thoroughly chilled.
- Serve it with your choice of garnishes or toppings.
Notes
Storage – Leftover soup can be stored in an airtight container for a day or two, but it might change its color a little bit because of Avocados.
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