This raw Cucumber Cilantro Avocado gazpacho soup is superb on a hot summer day. Make it with organic ingredients, fresh from the farmer’s market if possible. – Veronica
- 1 lb. ground chicken
- 1 ripe organic avocado
- 1 organic cucumber, skinned
- 1/2 cup organic cilantro
- 2 tbsp. chopped organic chives
- 2 cups filtered water
- 1 1/4 tsp. organic sea salt
- juice of 1 organic lime
Refrigerate all the ingredients until they are cold (this will reduce the foam when blending). Place the chilled ingredients into a blender and purée until smooth, but allow some small chunks to remain (you can accomplish this by slowly adding ingredients to the blender).
Refrigerate soup for one hour and serve chilled. Garnish with sliced cucumber circles and cilantro leaves.