Green Gazpacho

• 10 Persian cucumbers, Mini
• 1 yellow bell pepper (capsicum)
• 1 bunch green grape
• 3 heirloom tomatoes
• 14 small shallot
• 1 avocado
• 1 cup water
• 1 teaspoon lime juice, freshly squeezed
• 2 tablespoons extra virgin olive oil
• 34 cup fresh cilantro
• 34 cup of fresh mint
• 1 garlic clove
• 1 Thai chile
• 1 teaspoon salt
• reserved cucumber
• 14 cup basil leaves, small
• tomatoes

1. Cut a 1.5 piece of cucumber and reserve for garnish.
2. Clean, peel, and chop into larger pieces (chunks) and place in a blender.
3. Prepare the remaining vegetables and add slowly with other ingredients to blender.
4. Blend the mixture until smooth.
5. Pass liquid through a chinois draped in cheese cloth pressing with the back of a spatula to release as much liquid as possible.
6. Once complete you can discard remaining chunks of product.
7. Refrigerate for 2 - 2.5 hours to allow all the ingredients to marry.
8. To prepare the garnish, finely chop the reserved ingredients (i.e., cucumber & tomatoes) place off to the side.
9. To serve, pour the chilled gazpacho into small 4 oz.
10. glass cups.
11. Garnish to your liking.

cucumbers, yellow bell pepper, green grape, tomatoes, shallot, avocado, water, lime juice, extra virgin olive oil, fresh cilantro, mint, garlic, chile, salt, cucumber, basil, tomatoes

Taken from www.food.com/recipe/green-gazpacho-522820 (may not work)