GREEN GAZPACHO

Love a chilled soup. This one is one of those where you taste and adjust. I think it is great for using up all the sad herbs and cucumbers in summer. I adore herbs, so I mix them. I would suggest adding and taste. Please see my ingredient list below. Best to use a stick blender for this you want the texture to be smooth. Once you start blending it might not look like anything, but it will get there. Be generous with all the ingredients. Citrus juice helps to preserve the green colour.

Ingredients: 

makes 2 generous bowls of soup

2 long cucumbers (plus more for serving )

2 medium ripe avocados peeled, pip taken out cut in half

1/3-1/2 cup of water ( you can add more if too thick)

Good quality sea salt

Freshly ground pepper 

generous amount of Fennel tops (optional)- this adds aniseed flavour 

1 Green chilli (spicy) use as desired, but the spice is needed to lift up the flavour 

A squeeze of Lime juice

1-2 tbsp Lemon juice

1 small shallot

1-2 cloves of garlic 

2-3 spring onions 

A generous drizzle of extra virgin olive oil (on a neutral side not too spicy )

Lots and lots of green herbs- coriander will give it more of a Mexican salsa taste, dill will make it more earthy, basil – use leaves only.. as you don't want it to go bitter. 

Serving: To serve sprinkle more chopped spring onions, herbs and drizzle some olive oil on top. adding a dash of cold cream or vegan cream would be delicious as well. 

Method: Blitz the ingredients, start with cucumbers, garlic , salt , pepper, and shallot. Taste then add avocado and herbs. Taste and adjust. I love mine garlicky, sour and spicy.