Cucumber Avocado Gazpacho
With bursts of fresh cucumber, cilantro and red onion, complemented by the heat of fresh jalapeño and tabasco, and smoothed out with velvety avocado and sour cream, this Cucumber Avocado Gazpacho may quickly become one of your favorite treats.
- 2 ½ cups cucumber (peeled & chopped)
- 1 cup avocado
- 1 tablespoon red onion (peeled & small diced)
- ¼ cup sour cream
- 1 bunch cilantro (picked)
- 4 bumps tabasco
- 4 bumps worcestershire
- The zest and juice of 2 limes
- 1 teaspoon jalapeno (deseeded & diced)
- 1 teaspoon garlic confit (optional)
- 1 ½ cups water
- 1 tablespoon red wine vinegar
- ½ cup extra virgin olive oil
- Salt to taste
- Start by peeling and chopping your cucumbers into a dice no larger than your thumb. They do not have to be perfect cuts.
- Put the cucumber into a bowl and season with salt (about ½ teaspoon).
- Carefully cut your avocado in half, being sure to navigate around the pit, and scoop out the avocado into the bowl with the cucumber. Season the avocado with a pinch of salt.
- Cut the top off your jalapeno and then cut your jalapeno in half and scrape out the seeds with a spoon. Then dice your jalapeno into a very small dice by cutting one half into strips lengthwise, rotating each strip 90 degrees, and then cutting those strips again, by the same thickness, so you are left with tiny squares. Repeat with the second half. Add the jalapeno to the avocado and cucumber.
- Dice about 1 tablespoons worth of red onion and add it to the rest of the ingredients in the bowl.
- Zest and juice both limes into the bowl with the other ingredients then add the plucked cilantro leaves, the red wine vinegar, the tabasco, the worcestershire, the sour cream, the olive oil, and 2 more pinches of salt. Mix everything together.
- Put about half of the mixture into your blender and add about ½ cup of water. Turn on the blender and puree until everything is smooth (about 30 seconds).(If the mixture seems too thick and everything is not pureeing, add more water until the mixture easily purees.)
- Pour the pureed soup into a mixing bowl and repeat the process until all the soup is pureed.
- Adjust the soup’s consistency, by whisking in water, until the consistency is smooth and free flowing, similar to the consistency of heavy cream.
- Adjust the seasoning of the soup to your liking using salt, lime juice/red wine vinegar(for acid), Tabasco (for heat), and honey (for sweetness) if needed. Serve chilled and garnish with olive oil and balsamic vinegar (optional).
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