Raw Vegan Avocado Gazpacho

This easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. I have deliberately kept this soup simple. It is deceptively rich – with a subtle flavour that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavours to infuse. Traditional gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado, tomato, cilantro, and green onions. If you serve it with all the toppings in soup bowls – this recipe serves about 4 – 6 people. But, those of you who are less indulgent avocado connoisseurs, you can stretch this recipe to 8 people and serve it in small ramekins for an appetizer.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 3  large avocados, chopped
• 2  cups  cubed cucumbers
• 1  cup fresh cilantro
• 1⁄4 cup  chopped red onion
• 2  fresh garlic cloves, minced
• 1  tablespoon  small green  chili, chopped (for a bit of heat)
• 3⁄4 cup  filtered water (to thin out to desired consistency)
• 1⁄4 cup fresh lime juice (juice of 2 juicy limes)
• 1  tablespoon  cold pressed extra virgin olive oil
• 1  teaspoon  celtic sea salt

• GARNISH

• 1  avocado, diced
• 2  chopped green onions
• 1  freshly diced tomato (omit if on Body Ecology)
• 1⁄4 cup  freshly chopped cilantro

Directions

1. Place all the ingredients in your blender and puree until smooth.
2. Flavour to taste and chill before serving.
3. Serve with “all the toppings” or on its own in small ramekins or shot glasses. YUM!