Cucumber Avocado Gazpacho (Printable Page)
# What You Need:
→ Vegetables
01 -
2 large cucumbers, peeled and chopped
02 -
2 ripe avocados, pitted and scooped
03 -
1 green bell pepper, chopped
04 -
1 small red onion, chopped
05 -
2 cups vegetable broth
06 -
2 tablespoons fresh lime juice
07 -
Salt and pepper to taste
→ Herbs
08 -
1/4 cup fresh cilantro, chopped
# How to Make It:
01 -
In a blender, combine the cucumbers, avocados, bell pepper, red onion, vegetable broth, and lime juice. Blend until smooth.
02 -
Season with salt and pepper to taste, and blend again briefly to mix.
03 -
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
04 -
Serve cold, garnished with chopped cilantro.
# Helpful Tips:
01 -
For added flavor, consider incorporating a jalapeño for a spicy kick.
02 -
This soup pairs well with crusty bread or tortilla chips.