Avocado & Green Apple Gazpacho

• 2 ripe Hass avocados
• 2 tart apples such as Granny Smiths, peeled, cored, and cut
• 1 red bell pepper, cored, deseeded, and cut into quarters
• 6 ounces cucumber
• 2 cloves garlic, minced
• 2 baby shallots, peeled and cut in half
• 1/4 teaspoon ground cumin
• 600 milliliters cold water
• 4 tablespoons apple cider vinegar
• 5 tablespoons extra-virgin olive oil, plus more for garnish
• 2 tablespoons lemon juice
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• Small handful red grapes, halved, for garnish

1. Place the avocado, apple, bell pepper, cucumber, garlic, shallots, cumin and water in a blender or food processor and blend until smooth.
2. Scrape the mixture out into a bowl and then stir through apple cider vinegar, extra virgin olive oil, lemon juice and salt and pepper. Transfer to a Tupperware and refrigerate for 2 hours for the gazpacho to chill and for the flavours to come together.
3. When you are ready to serve, remove from the fridge, taste and adjust the seasoning. You may need a little more salt or lemon, so add it to your preference. Pour into small bowls or clear glasses and garnish with a few slices of halved grapes, a drizzle of extra virgin olive oil and an extra grind of black pepper. Serve immediately.

avocados, apples, red bell pepper, cucumber, garlic, baby shallots, ground cumin, apple cider vinegar, extravirgin olive oil, lemon juice, salt, black pepper, handful red grapes

Taken from food52.com/recipes/77070-avocado-green-apple-gazpacho (may not work)