ingredients
all
1 large English cucumber
seeded and coarsely chopped
1/4 cup plain yogurt
1/4 cup cilantro
3 T champagne vinegar
10 each fresh mint leaves
1 medium jalapeño
seeded and coarsely chopped
1 ea scallion
chopped into 1” pieces
Kosher salt and fresh ground pepper
to taste
1/4 cup water
2 large avocados
scoop out flesh and smash with a fork
1/4 cup extra virgin olive oil
scallions
thinly sliced
pumpkin seeds
toasted
crème fraiche or Greek yogurt
cilantro
cookware
For the Gazpacho
1
Combine cucumber, yogurt, cilantro, mint, vinegar, jalapeño, scallions, salt and water in a blender and puree until smooth.
2
Add avocado and pulse a few times just to blend. Transfer to a bowl and whisk in olive oil.
To Serve
3
Garnish with toasted seeds and sliced scallions.