Green Gazpacho
Ingredients for making Green Gazpacho
- 2 1/2 pounds cucumbers (3 to 4 medium), peeled, seeded, and roughly chopped
- 2 cups roughly chopped red leaf lettuce (about 6 leaves)
- 1 small green bell pepper, seeded and roughly chopped
- 2 scallions, white and green parts, roughly chopped
- 1 garlic clove, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon salt
- 1/4 teaspoon ground cumin Cayenne
- 1 small avocado
Instructions for making Green Gazpacho
In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt, and cumin in batches until smooth. Season with additional salt and add cayenne to taste.
Transfer to a large bowl. Chill gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.
Makes 4 (1 1/4-cup) servings
