Recipe: Cucumber Basil Avocado Gazpacho
This delicious cold soup is perfectly suited for when you have a lot of basil on hand, but are getting a tad bored of pesto. Be sure to use the thinnest skinned cucumbers you can for the best texture.
Cucumber Basil Avocado Gazpacho
1 perfectly 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.