Cucumber Gazpacho Recipe
Avocado, Piquillo, Cucumber, Raspberry, Cherry Tomato, Sunflower Seeds, Herb Oil
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Wash and chop the cucumber, cherry tomatoes, and piquillo peppers. Set aside.
- 2
Blend Ingredients
In a blender, combine the chopped cucumber, avocado, piquillo peppers, raspberries, and cherry tomatoes. Add herb oil, salt, and black pepper.
- 3
Blend Until Smooth
Blend the mixture until smooth and creamy. If the mixture is too thick, add a little cold water to reach your desired consistency.
- 4
Chill the Gazpacho
Transfer the gazpacho to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Serve
Ladle the chilled gazpacho into bowls and garnish with sunflower seeds and extra raspberries if desired.