Creamy Avocado & Cucumber Gazpacho

A bright, no-cook soup perfect for warm weather. The smooth texture of Morro Creek Ranch avocado replaces heavy cream, blending with fresh cucumber, mint, and a touch of lime for a refreshing, nutrient-dense starter or light lunch.

Prep Time: 15 minutes Yields: 4 servings

Ingredients:

• 2 ripe Morro Creek Ranch Hass avocados, peeled and pitted

• 2 large English cucumbers, peeled and roughly chopped (reserve a few slices for garnish)

• 1/2 cup cold water or vegetable broth (adjust for desired thickness)

• 1/4 cup fresh lime juice (from 2-3 limes)

• 1/4 cup fresh mint leaves

• 1 small garlic clove, roughly chopped

• 1/2 teaspoon sea salt (or to taste)

• Pinch of black pepper

Instructions:

1. Blend the Base: In a high-speed blender, combine the chopped cucumber, avocado, lime juice, mint, and garlic clove.

2. Process: Begin blending on low and gradually increase to high speed, adding the cold water or vegetable broth until the mixture is completely smooth and creamy.

3. Season: Stop the blender and taste. Add salt and pepper, adjusting seasoning as desired.

4. Chill: Pour the gazpacho into an airtight container and refrigerate for at least 1 hour, or until thoroughly chilled.

5. Serve: Serve the gazpacho cold, garnished with reserved cucumber slices or a drizzle of olive oil.