Avocado Gazpacho

John Eisenhart


Serving Size: 4

Cool, creamy & refreshing, this bright green soup is perfect for a summer’s day.


½ Green bell pepper, roughly chopped (no seeds)
½ Small Walla Walla onion, chopped
½ English cucumber, peeled & chopped
½ Avocado
1 Large yellow tomato, chopped
3 T Parsley leaves
1 t Chives
½ Clove garlic
2 T Sherry vinegar
3 T Olive oil
2 C Water
2 T Lemon juice
Pinch ground cumin


Toss all ingredients into a blender and blend until smooth.

Season to taste and drizzle with olive oil if desired.