From Sara Connor's kitchen in Spain. 
Avocado and Cucumber Gazpacho
Avocado and Cucumber Gazpacho
Open in Cookpad AppSteps
- 1
Add all the ingredients to a blender jar as follows:
- 2
Start with the avocados. The easiest way is to cut them in half, remove the pit with a knife, and scoop out the flesh with a soup spoon.
- 3
Add the avocado to the blender. Peel the cucumbers and garlic, then add them to the blender as well.
- 4
Season with vinegar, olive oil, salt, and add water—just enough so it doesn’t get too runny. The consistency should be thicker, similar to salmorejo. I like to serve it in a bowl topped with sesame and chia seeds, but diced ham also goes great with it.
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