Vickys Green Gazpacho, Gluten, Dairy, Egg & Soy-Free

• 1 cucumber, reserve a 2 inch piece then peel and chop the rest
• 1 yellow bell pepper, chopped
• 3 yellow tomatoes, chopped
• 1/4 sweet onion, chopped
• 1 avocado, peeled, stoned & chopped
• 240 ml vegetable stock
• 1 tsp lime juice
• 2 tbsp olive oil
• 1 clove garlic
• 1 thai chili
• 1 tsp sea salt
• 1 bunch fresh coriander/cilantro
• 1 the reserved cucumber, diced
• 1 each red & yellow tomatoes, diced
• 1 some small croutons
• 1 some basil leaves, cut into fine strips

1. This recipe is so easy!
2. Add everything apart from the garnish ingredients to a blender and process the mixture until smooth.
3. Refrigerate the soup for 2 or 3 hours to allow all the flavours to mingle
4. To serve, ladle the chilled soup into glasses or bowls and top with a little mixed garnish.
5. A nice party idea is to place each of the garnishes in its own bowl for guests to help themselves to what they'd like.
6. Set the soups and garnish bowls on a tray filled with ice cubes as another nice touch
7. This amount will serve 4 small appetiser sized portions

cucumber, yellow bell pepper, yellow tomatoes, sweet onion, avocado, vegetable stock, lime juice, olive oil, clove garlic, thai chili, salt, fresh coriandercilantro, cucumber, tomatoes, croutons, basil

Taken from cookpad.com/us/recipes/336920-vickys-green-gazpacho-gluten-dairy-egg-soy-free (may not work)