This is the time of year for gazpacho, so get ready! I’m going to post some of my favorite traditional tomato gazpacho recipes in the coming weeks, but we’re starting with something a little different — cucumber gazpacho. Salad in a soup. I made a slightly different version of this gazpacho last night, and the avocado gave it a super creamy texture. Such a great way to get your veggies, to start your day with leftover gazpacho for a slightly unorthodox breakfast, and to fill your waiting belly with a pile of phytonutrients!

4 medium pickling cucumbers, diced small (no need to peel or scoop out seeds)
1/2 green bell pepper (cored, seeded, diced small)
Half an avocado
1/4 cup fresh basil, chopped
1/4 cup flat-leaf parsley, chopped
2 Tbsp. red wine vinegar
2 Tbsp. green onions, chopped
2 Tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. black pepper

1. Set aside approximately 2-3 tablespoons of the diced cucumbers before proceeding.

2. Mix together the remaining ingredients in a large bowl. Transfer 2 cups of the mixture to a blender or food processor, pulse until slightly chunky but not perfectly smooth, and transfer contents of blender to a second bowl.

3. Continue blending 2 cups at a time until just one-half cup of the original mixture remains, and add it to the contents of the second bowl along with the extra cucumbers reserved above in Step 1. 

4. Stir well, and refrigerate 2-8 hrs. Serve chilled, and garnish if desired with extra basil or parsley. Serves 4.