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Cucumber-Basil Gazpacho

Prep Time15 minutes
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/