Wednesday, June 26, 2013

Cucumber Avocado Minto Gazpacho

Cucumber Avocado Minto Gazpacho


1 English Cucumber, seeded, skin on
2 Cucumbers, peeled and seeded
3  Green Onions , chopped
1/2 C Mint, chopped
1 cup fresh Spinach, roughly chopped
2 tablespoons fresh Cilantro
½ to ¾ cup water
1 Garlic clove, minced
1 tablespoon Lemon juice
1 teaspoon Lemon zest
1 tablespoon Olive Oil
2 cups plain Greek Yogurt
1 Avocado
1 teaspoon Sea Salt
Pinch White Pepper


1/2 C roasted walnuts
 Olive Oil
Mint leaves, finely chopped


Add cucumbers, green onions, mint, spinach, and water  in a large pot, and with an immersion blender puree.

Add garlic, cilantro, lemon juice, lemon zest, and olive oil. Pulse to blend.

Add yogurt, avocado, salt, and pepper and puree for 2 minutes

If the gazpacho seems a little thick, you can add 1/4 c water.

Place the soup in the refrigerator for 1 hour

Once refridgerated, taste to ensure seasoning is sufficient

Pour in bowls and garnish with olive oil, chopped mint leaves, and toasted walnuts