Cucumber-Basil Gazpacho
from thedefineddish.com
Ingredients
- 2 mediumcucumbers, skin on, seeds removed ((i use a sharp spoon or edge of a peeler to remove the seeds))
- ½ cupbasil leaves, loosely packed
- 1 cupgreen onions, cut into 2 inch chunks ((about 2 onions))
- ½ largeavocado
- 2 clovesgarlic, minced
- 1 tspsherry vinegar
- 1 tbspextra virgin olive oil
- 1 tspkosher salt
- ½ tspblack pepper
- ⅛ tspcayenne
- ½ cupvegetable broth
Directions
- 1
In a high power blender, combine all of the ingredients and blend until smooth. Serve chilled. Enjoy!
- 2
Optional: I finished the soup with a drizzle of extra virgin olive oil, a crack of black pepper, a few sliced green onions and some fresh basil leaves.