Peel the onion and slice thinly. Add to the blender.

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Add to the other ingredients.

Grind in Himalayan pink salt to taste, add the spices, and, if using, the washed mint sliced thinly.

Thin the gazpacho with filtered water to your desired consistency. Adjust salt and spices as needed. Blend again briefly. Chill the gazpacho in the refrigerator.

Serve the gazpacho very cold, sprinkled with a teaspoon of nutritional yeast on top.