Cucumber-avocado gazpacho - Eat Well Recipe
Matthew Perez updates
A couple of splashes of sherry vinegar and a bit of olive oil give this summer soup a Spanish accent - you may also want to add crispy croutons to this, or a chopped, hard-boiled egg.
Ingredients
| 2 | Avocados (Main) |
| 4 | Cucumbers, large (Main) |
| 2 | Shallots |
| ¼ cup | Olive oil |
| 1 | Lime, juice |
| 2 Tbsp | Sherry vinegar |
| ½ tsp | Sea salt |
| 2 drops | Tabasco sauce, (you don't want to overdo, or you'll overwhelm the flavours of the cucumber and avocado) |
| 1 to garnish | Coriander |
Directions
- Peel cucumber and cut off the ends. Cut in manageable pieces, about 4-5 inches long. Slice away the part with the seeds, leaving the flesh. Do this with all of your cucumbers and put in the blender.
- Then peel the avocados and add to the blender, too, along with the rest of the ingredients. Puree until smooth. Taste and adjust ingredients. 3. Refrigerate for 2-3 hours, at least, so the flavours can come together. Garnish with coriander.
Tip: This is even better the next day, so it's a great soup to prepare in advance.
