Refreshing, easy to prepare, and super light, this green gazpacho made with avocado, cucumber, and mint is a quick and tasty dish. It’s a great alternative to the classic Andalusian tomato gazpacho, and it’s perfect to serve as a starter for a summer dinner.
Clean and peel the cucumbers, then cut them into pieces and place them in a blender, setting aside a few thin slices for garnish. Do the same with the avocado (you won't need the pulp for garnish, so you can use all of it in the blender). Add the yogurt (reserve about 4 tablespoons), EVO oil, mint and basil (reserve a few leaves), spring onion, white vinegar, lemon juice, salt, and pepper.
Blend everything until you get a smooth, lump-free cream. Taste and adjust the ingredients to your liking, adding a bit of cold water if the mixture is too thick.
Let it rest in the fridge for half an hour, then portion the gazpacho into bowls. Decorate with a bit of Greek yogurt, mint and basil leaves, a few drops of olive oil, and some freshly ground black pepper.
Your green gazpacho is ready!
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