Cucumber Basil Avocado Gazpacho

This delicious cold soup is perfectly suited for when you have a lot of basil on hand, but are getting a tad bored of pesto. Be sure to use the thinnest skinned cucumbers you can for the best texture.


1 perfectly ripe avocado
1 cucumber: skin left on, seeds removed
2 small handfuls fresh basil
1 clove garlic
2 scallions, green and whites both
2 cups water
1 1/4 teaspoon sea salt
Juice of 1 lime


  1. Refrigerate all the ingredients until they are quite cold. 
  2. Place the chilled ingredients into a blender and purée until smooth, allowing a few specks of green to remain throughout. 
  3. For full directions visit Cucumber Basil Avocado Gazpacho @ www.allysonkramer.com

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