4 cups chopped cucumber
2 cups water
1 cup chopped celery
1/4 cup lemon juice
tomatoes, diced (to decorate)
sea salt, black pepper
Process cucumbers, water, celery, lemon juice. sea salt, herbs in a blender until smooth. Add avocado and blend again.
Don’t blend too long or your soup may turn to mousse.
Chill soup at least 1 hour. To serve, pour the soup into bowl and decorate with diced tomatoes and fresh herbs.
The gazpacho will keep for 2 days in the refrigerator.