Cucumber-Basil Gazpacho
Servings: 4
Ingredients
- 2 medium cucumbers skin on, seeds removed
- 0.5 cup basil leaves loosely packed
- 2 spring onions cut into 2 inch chunks
- 2 cloves garlic minced
- 0.5 avocado large
- 1 tsp wine vinegar recipe suggested sherry vinegar, expect others will work
- 1 tbsp olive oil extra virgin
- 1 tsp salt
- 1 tsp black pepper
- 1/8 tsp cayenne
- 0.5 cup vegetable stock
Instructions
- Combine all of the ingredients and blend until smooth. Serve chilled.
- Finish with a drizzle of extra virgin olive oil, a crack of black pepper, and some fresh basil leaves.
Notes
Would be best in a wide bowl rather than a glass. Save some of the oil to drizzle on top.
Recipe source: https://thedefineddish.com/cucumber-basil-gazpacho/