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!
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  • Level: Easy
  • Total: 20 min (plus any chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

2 avocados

2 1/2 English (seedless) cucumbers, 2 quartered, remaining half cucumber thinly sliced into rounds for garnish

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

1/4 cup plus 2 tablespoons toasted sliced almonds

1 small shallot, peeled and quartered

2 tablespoons olive oil

Juice of 1 lemon

1 tablespoon sherry vinegar

1 tablespoon honey

1/2 cup cold water

Kosher salt and freshly ground black pepper

Directions

  1. 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).
  2. 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. 

Cook’s Note

If you'd like to serve the gazpacho immediately, have all the ingredients well chilled prior to blending and the soup will be nice and cold.

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