Fresh gazpacho is the ultimate summer soup. Our version uses green or yellow tomatoes, so even the colour is as cool as a cucumber. So chill!

GAZPACHO WITH CUCUMBER & RADISH SALSA

Ingredients:

▢ 1 ripe avocado, cubed

▢ 1 cucumber, cubed

▢ 2 cups cubed green or yellow tomatoes

▢ 1 cup seeded, cubed poblano or sweet green pepper

▢ 1/2 cup chopped green onions

▢ 1/2 fresh jalapeno pepper, seeded and chopped

▢ 1 cup coarsely chopped fresh cilantro

▢ 1/4 cup avocado or olive oil

▢ 2 tbsp lime juice

▢ Salt and pepper

▢ 1/4 cup sour cream

▢ Cucumber & Radish Salsa (see below)

▢ Fresh mint leaves

Method:

In a food processor or blender, purée avocado, cucumber, tomatoes, poblano pepper, green onions, jalapeno pepper, cilantro, avocado oil and lime juice until smooth. Strain, if desired.

Season with salt and pepper. Cover and refrigerate for at least 1 hour. (Make-ahead: can be refrigerated overnight.)

Divide gazpacho among bowls, top with dollop of sour cream, Cucumber & Radish Salsa, and sprinkle with fresh mint leaves.

CUCUMBER & RADISH SALSA

Ingredients:

▢  1 cup cucumber, diced

▢  3 radishes, diced

▢  2 tbsp avocado oil

▢  2 tbsp fresh cilantro, chopped

▢  1 tbsp fresh mint, chopped

▢  1 tsp grated lime zest

▢  1 tbsp lime juice

▢  3 dashes hot pepper sauce (optional)

▢  Salt and pepper

Method:

In bowl, mix all ingredients. Stir in hot pepper sauce, if desired. Season with salt and pepper. (Make-ahead: can be stored in airtight container and refrigerated for up to 2 days.)  Makes about 1 cup.