Ingredients
2 1/2 lbs cucumber (3-4 medium), peeled, seeded, and roughly chopped
2 cu. roughly chopped leaf lettuce (about 6 leaves)
1 small green bell pepper, seeded and roughly chopped
2 scallions, white and green parts, roughly chopped
1 garlic clove, peeled
2 tblsp fresh lime juice
2 tblsp water
1 tblsp evoo
1/4 tsp salt
1/8 tsp ground cumin
Cayenne
1 small avocado, diced
Preparation
In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, salt, and ucmin in batches until smooth. Season with additional salt and add cayenne to taste. Transfer to a large bowl. Chilll gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.
Variation: Try jalapeno or serrano chiles in place of cayenne, or top with a swirl of your favorite hot sauce (try a green one!). Add peeled tomatillos or chopped cilantro.
