The Recipes

Green Gazpacho

I had half of the avocado I used the other night to make good work of, so here we are.  I know it's a bit early for gazpacho, but I was particularly happy with this version.  Go ahead and try it!  Let me know what you think.  It's much creamier than a normal gazpacho thanks to the avocado.


Green Gazpacho


- 1/2 avocado

- 1-2 cloves garlic, roughly chopped

- 1 shallot, roughly chopped

- 1 cucumber, roughly chopped

- 1 lime, juiced

- 1 piece of crusty bread, torn and soaked in water

- 1/2 jalapeno

- handful of cilantro

- salt

- pepper

- olive oil

Combine the first seven ingredients in a blender.  Puree until smooth.  Season with salt and pepper and pulse again.  Slowly stream in olive oil until a creamy consistency is achieved.  Refrigerate for an hour or overnight.

Ladle into a bowl.  Drizzle a little bit of olive oil onto the top of the soup - I used a citrus-flavored oil.