Cucumber Gazpacho.

Cucumber Gazpacho.


4 cups chopped cucumber

2 cups water

1 cup chopped celery

1/4 cup lemon juice

1/2 avocado

tomatoes, diced (to decorate)

fresh herbs

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.

Cucumber Gazpacho.

Cucumber Gazpacho.


One response

  1. looks amazing! thanks!

    Liked by 2 people

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