Creamy Avocado Gazpacho



  • 1 cup water
  • Flesh of 1 medium avocado, reserving 1 tbsp for garnish
  • 2 cups chopped cucumber
  • 1 ½ cup chopped tomatoes
  • ½ to 1 Serrano Chile with seeds, sliced (optional)
  • 1 large clove garlic, minced
  • 1 sprig mint leaves
  • Juice of 2 lemons or limes
  • ½ tsp salt
  • 1 tsp maple syrup (can use dates or honey to sweeten)


      Combine all ingredients in a blender in the order listed.
      Start blender on low speed for a few seconds, then switch to high. Blend until creamy and smooth, about 1 ½ minutes.
      Pour into 2 soup bowls.
      Dice reserved avocado and gently drop them into the center of the bowl.
      Add a mint leaf and sprinkle diced avocado with paprika if desired.

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