AVOCADO-CUCUMBER GAZPACHO

I first tried gazpocho in Barcelona – the same night we arrived and just stepped off a ~12 hour flight. At the time, I thought I was ordering a pasta of some sort… so you can imagine my surprise when soup showed up instead. And to boot, COLD soup. Needless to say; I was surprised – not mad at it – but certainly surprised!

Fast forward to today and gazpacho is something I look forward to making as soon as it turns to Spring! And since the arrival of Spring weather in Vancouver has beautifully coincided with St. Patricks Day – vibrant green Avocado-Cucumber Gazpocho made a lot of sense!

Not to mention how quick this recipe comes together… making it a great option for a quick and light lunch.

Ingredients:

  • 2 large cucumbers, deseeded and diced
  • 1 ripe avocado, pitted, peeled and diced
  • 1/3 cup olive oil
  • 2 cloves garlic, pressed
  • 1/4 cup sour cream
  • Juice from 1/2 lemon
  • 1 tbsp white wine vinegar
  • 1/2 cup water
  • Salt & Pepper to taste
  • Optional garnishes:
  • Cucumber slices
  • Edible flowers (such as viola or nasturtium)
  • Olive oil drizzle

Preparation:

  1. Slice and deseed cucumbers (keeping the skins on). Pit, peel, and dice avocado.
  2. Place all the ingredients (except garnish) in a food processor or blender and puree until smooth. Depending on the consistency, add additional water (1/4 cup at time) if you want it thinner.
  3. Chill until ready to serve.
  4. Top with garnishes & enjoy!