Green Gazpacho
Servings: 4
Ingredients
- 7 Persian cucumbers including the skin and seeds, cut into chunks
- 1 avocado ripe but firm, pitted and peeled
- 4 scallions white and green parts chopped
- 2 garlic cloves
- 3 Tablespoons apple cider vinegar
- 3-4 Tablespoons fresh lemon juice from about 1 juicy lemon
- ¼ cup water feel free to use more to thin the soup out further
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- 2 teaspoons sea salt + more to taste
- Garnish suggestions: chives croutons, cooked crab or shrimp, drizzle of olive oil
Instructions
- Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Notes
Recipe makes about 4 cups of soup.