Cucumber-Basil Gazpacho
Servings: 4 people
Ingredients
- 2 medium cucumbers, skin on, seeds removed (I use a sharp spoon or edge of a peeler to remove the seeds)
- 1/2 cup basil leaves, loosely packed
- 1 cup green onions, cut into 2 inch chunks (about 2 onions)
- 1/2 large avocado
- 2 cloves garlic, minced
- 1 tsp sherry vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne
- 1/2 cup vegetable broth
Instructions
- In a high power blender, combine all of the ingredients and blend until smooth. Serve chilled. Enjoy!
- Optional: I finished the soup with a drizzle of extra virgin olive oil, a crack of black pepper, a few sliced green onions and some fresh basil leaves.