Cucumber Gazpacho

Cucumber Gazpacho

1 cucumber, peeled and diced

½ c lime juice

1 garlic scape chopped

1 ripe avocado, chopped

1 tsp fresh mint leaves, chopped

1 tbsp chopped onion

1 Tbsp olive oil

Salt and pepper to taste




Instructions:

In a blender, blend all the ingredients. Season, to taste, with salt/pepper. Cover and refrigerate for about an hour or until next day. Serve it with spiced croutons and a dollop of jalapeño spiced sour cream. Enjoy!

Spiced Croutons – You can make this a day earlier and store it in a air tight container or you can use store-bought one.

•    1 slice of bread cubed – I used multigrain one

•    1 Tbsp butter

•    Salt to taste

•    A pinch of paprika or more if desired

Heat the butter in a saucepan or straight-sided skillet. Add bread cubes and saute, stirring constantly, until lightly browned. Season and serve.

Jalapeno spiced sour cream (This is completely optional)

•    Sour cream – 2 Tbsp

•    1/2 Tbsp minced jalapeno

•    1/8 tsp garlic salt/salt

Mix jalapeno and garlic salt with sour cream. And serve over the cucumber gazpacho.

Source: http://zaikazabardast.com/2011/07/20/cucumbergazpacho/