Cucumber Avocado Gazpacho

Ingredients:

• 2 Large cucumbers, peeled and chopped
• 1 Ripe avocado, peeled and pitted
• 1 Garlic clove
• 1 Small shallot or 1/2 red onion, chopped
• 1/2 Cup plain Greek yogurt (or a dairy-free alternative)
• 1/4 Cup fresh mint leaves (or cilantro for a twist)
• 2 Tbsp lime juice
• 1 Tbsp olive oil
• 1/2 Tsp olive oil
• 1/4 Tsp black pepper
• Water (as needed for thinning)
• Crushed red pepper flakes or paprika (optional)

Directions:

1. Prep the ingredients: Peel and chop the cucumbers, avocado, and shallot
2. Blend the gazpacho: In a blender, combine cucumbers, avocado, garlic, shallot, Greek yogurt, mint, lime juice, olive oil, salt and pepper. Blend until smooth.
3. Adjust consistency: If the gazpacho is too thick, add water a little at a time until it reaches your desired consistency.
4. Chill: Place the soup in the fridge for at least 30 minutes to let the flavors meld.
5. Serve: Garnish with a drizzle of olive oil, fresh mint, and a sprinkle of crushed red pepper flakes or paprika for extra flavor.

Enjoy!!!