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.
- 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
- 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.