Avocado and Cucumber Gazpacho

Recipe adapted from this recipe found on BBC Good Food

• 1 large cucumber – peeled, deseeded and roughly chopped
• 1 small or 1/2 large avocado – scooped from skin and roughly chopped
• 1/2 large yellow bell pepper – deseeded and roughly chopped
• 1 large clove garlic, minced
• 4 green onions – green and white parts (down to the root) – roughly chopped
• juice of one large lemon
• 4-5 dashes Tabasco sauce
• 1/3 cup  loosely packed fresh mint leaves
• 1/3 cup cold water – you can add more if you’d like a thinner soup
• salt and fresh ground black pepper, to taste
• 2 tbsp. fat free plain Greek yogurt and fresh snipped chives – optional – for garnish

- In a high capacity food processor, blender or Vitamix, combine all ingredients except for the garnishes. If you need to thin the gazpacho out or just want a thinner soup, you can add more water at this step. Taste and season with salt and pepper to your liking. Refrigerate for 1-2 hours before serving – this is a soup that needs to be cold. Before serving, garnish with a dollop of yogurt (optional) and some snipped fresh chives or mint leaves. This soup will hold 2-3 days in a tightly sealed container in the fridge.