Green Gazpacho
Ingredients
- 7 Persian cucumbers (including the skin and seeds, cut into chunks)
- 1 avocado (ripe but firm, pitted and peeled)
- 4 scallions (white and green parts chopped)
- 2 garlic cloves
- 3 Tablespoons apple cider vinegar
- 3-4 Tablespoons fresh lemon juice (from about 1 juicy lemon)
- ¼ cup water (feel free to use more to thin the soup out further)
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- 2 teaspoons sea salt (+ more to taste)
- Garnish suggestions: chives (croutons, cooked crab or shrimp, drizzle of olive oil)
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