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Cucumber Gazpacho

Cooling and refreshing, cucumbers have antioxidant and anti-inflammatory properties. They belong to the same botanical family as melons, and are naturals together. Avocado makes the soup creamy. This gazpacho is perfect on a hot
summer day.

Cucumber Gazpacho

In blender or food processor, combine coarsely chopped cucumber, avocados, poblano, spinach, parsley, scallions, garlic, bread, apple cider vinegar and maple syrup and process until smooth, about 1 minute. Season with salt and pepper to taste, then transfer to large airtight container and refrigerate for at least 1 hour. Fold honeydew into soup. Divide evenly among six bowls. Garnish with a drizzle of avocado oil, some mint leaves and breadcrumbs. Serve immediately.

To make Lemon Breadcrumbs – Preheat oven to 400°F. In a small bowl, toss 1 cup panko with 2 tsp freshly grated lemon zest and 1 tbsp olive oil, then place on a parchment-lined rimmed baking sheet. Season with salt and pepper. Bake until lightly toasted golden brown, 8–10 minutes. Let cool to room temperature.

serves 6

GAZPACHO

  • 4 mini Persian cucumbers, coarsely chopped
  • 2 avocados
  • 1 poblano pepper, seeded
  • and chopped
  • 1 cup lightly packed baby spinach leaves
  • ½ cup chopped parsley
  • 2 scallions, white and green parts, chopped
  • 1 clove garlic, crushed
  • 2 slices bread, toasted
  • 1 tbsp apple cider wine vinegar
  • 1 tbsp maple syrup
  • salt and black pepper

FOR SERVING

  • ½ cup honeydew melon cut into small dice
  • avocado oil
  • spearmint leaves
  • lemon breadcrumbs, recipe follows