CUCUMBER-AVOCADO GAZPACHO
I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!
Provided by Jackie Rothong
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
- When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.
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