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
  1. 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.}
  2. 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.
  3. Thinly slice remaining basil.
  4. 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