Cucumber Avocado Gazpacho


1 cucumber 1 avocado 1/4 of an onion, chopped Juice from 1/2 lemon 2 garlic clove 2 Tlbs of Virgin Light Olive Oil small handful fresh parsley 1/2 cup or more of water 1/2 tsp of salt 1/2 tsp of black pepper


Add all ingredients to a food processor and blend until smooth. Allow soup to chill in the refrigerator for at least 1 hour or even overnight before serving. Serving at dinner? Garnish with some chopped cucumbers & parsley! Want to spice it up? Add 1 jalapeno without seeds.

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