Gazpacho is a soup with its origins in Andalusia. It’s typically made of raw vegetables, has a tomato base and is served cold.
Modern varieties of Gazpacho often do not have a tomato base like this delicious, refreshing Cucumber Lime Gazpacho.
Smart because it’s made of all real food (isn’t that how all food “should” be?) and sexy because it’s light and refreshing.
Give this modern twist on an ancient soup a try on the next hot day.
Cucumber Lime Gazpacho
1 perfectly ripe avocado
1 cucumber, skin left on, seeds removed
1 small handful of basil
1 lime, peeled
1 clove garlic
2 scallions, green and whites
2 cups water
1 teaspoon sea salt
To eat right away, place all of the ingredients in the refrigerator until they are very cold.
Place the chilled ingredients into a blender and puree until smooth, allowing a few specks of green to remain throughout.
Place the soup back in the refrigerator and chill until it’s ready to be served. Garnish with cucumber slices and/or scallions.