Charis Cuisine

Cucumber & Avocado Zing Gazpacho

by Carole-Lee Schuchmann

(Serves 6)

Ingredients:

3 cucumbers, seeded (set one aside for garnish)

1/2 cup raw, unsalted cashews

2 ripened avocados

2 medium green onions, chopped

1 cup organic cold pressed extra virgin olive oil (California Olive Ranch is great)

juice of 1 lemon

3 large cloves garlic

1/4 cup pinenuts (for garnish)

juice of 3 limes

1 oz. basil, de-stemmed (set aside a few leaves for garnish)

1 oz. fresh mint, de-stemmed (set aside a small handful for garnish)

4 cups water

2 1/2 tsp sea salt (or to taste)

For the Gazpacho:

Blend all the ingredients on high until completely creamy, and chill for one hour.

For the Garnish:

While your Gazpacho is chilling, dice a cucumber into small cubes and set aside.
Roll up your extra basil and mint, and finely dice it.
Mix in well with your cucumbers, then cover with lemon juice, stir in pine nuts and stir in a small dash of salt.