Basil, Cucumber & Avocado Gazpacho |
A perfect summer soup for two. Drizzle the leftover oil on grilled fish or a salad.
- 1½ cups fresh basil leaves, divided
- ¼ cup fresh mint leaves
- ½ cup avocado oil
- 1 large cucumber, peeled
- 1 avocado
- ½ jalapeño pepper, seeded and chopped {optional}
- 1 clove garlic
- 1 cup ice water
- 2 Tbs fresh lime juice
- salt & white pepper
- ¼ cup toasted almonds, chopped
- Fill a medium sized bowl with ice and water. In a saucepan of boiling water blanch about ¼ cup basil and the mint for about 10 seconds and immediately transfer to ice water to stop cooking. Drain well and pat dry. In a blender purée herbs with avocado oil until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. {Oil may be made 1 day ahead and chilled, covered. Bring to room temperature before using.}
- Cut about 6 very thin slices from cucumber. Seed the rest of the cucumber and add it to blender, along with 1 cup basil, the avocado, jalapeño {if using}, garlic and ice water. Blend until smooth. Add lime juice, salt and white pepper to taste.
- Thinly slice remaining basil.
- Divide soup between two bowls. Top each with sliced cucumber, basil and toasted almonds. Drizzle with mint oil and serve.
Recipe by Raisin & Fig at https://www.raisinandfig.com/basil-cucumber-avocado-gazpacho/
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