3 cups or 3 large avocados, chopped
2 cups cubed cucumbers
1 cup fresh cilantro
1/4 cup chopped red onion
2 cloves fresh garlic, minced
1 tablespoon or 1/2 small green chili, chopped for a bit of heat
3/4 cup filtered water, or amount for desired consistency.
1/4 cup fresh lime juice (juice of 2 juicy limes)
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon Celtic sea salt [u]Garnish[/u]:
1 avocado, diced
2 green onions, chopped
1 tomato, chopped (omit if on Body Ecology)
1/4 cup chopped cilantro
1. Place all of the Gazpacho ingredients in your blender and puree until smooth. Flavor to taste.
2. Chill before serving.
3. Serve with “all the toppings” or on its own in small ramekins or shot glasses. YUM!
Source of recipe: I wrote this recipe.