Cucumber, Basil, Avocado Gazpacho
by Mimi & Vera Levin, Tastemakers in Residence
Summer is here bringing the sun and heat, and sometimes it is simply too hot to want something warm to eat. Combat those hot summer days with these unique and refreshing gazpacho recipes.
1 cucumber (either seedless or with the seeds removed)
25 basil leaves
2 garlic cloves
1.5 cups water
2 Tbsp lime juice
Salt and pepper to taste
Dash of chili powder to garnish
- Place all ingredients in blender and pulse until you get your desired consistency.
- Chill soup for at least one hour. Sprinkle with a dash of chili powder and garnish with a fresh basil leaf or two.