2 1/2 lbs cucumbers (3 to 4 medium) peeled, seeded, and roughly chopped
2 cups roughly chopped red leaf lettuce (about 6 leaves)
1 small green bell bepper, seeded and roughly chopped
2 scallions, white and green parts, roughly chopped
1 garlic clove, peeled
2 tblsp. fresh lime juice
2 tblsp. water
1 tblsp. extra-virgin olive oil
1/4 tsp. salt
1/8 tsp. ground cumin
Cayenne
1 small avocado, diced
Instructions
In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt, and cumin in batches until smooth. Season with additional salt and add cayenne to taste.
Transfer to a large bowl. Chill gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.
Variations- Try jalapeno or serrano chiles in place of cayenne, or top with a swirl of your favorite hot sauce (try a green one!). Add peeled tomatillos or chopped cilantro.
Originally Submitted
4/19/2009
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