Avocado and Cucumber Gazpacho

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1/2 tablespoon (or to taste) apple cider vinegar

• 1 tablespoon, fresh lemon juice

• 1/4 cup water (add more or less for desired thickness)

• 1 medium size cucumber, peeled and roughly chopped (remove seeds if desired)

• 1 medium size avocado, roughly chopped

• 1/4 teaspoon (or to taste) of cumin powder

• 1/8 teaspoon (or to taste) black pepper powder

• 1 teaspoon fine sea salt to taste

Steps:

1. Put cucumber into high-speed blender.

2. Add water, apple cider vinegar, lemon juice, avocado, cumin, pepper, sea salt.

3. Blend well.   

4. Then slowly drizzle in the olive oil last to emulsify the mix.

5. Test to see if more salt or spice is needed or feel free to add different herbs of choice like basil, dill parsley, or fennel.  Mix again if needed.

6. Lastly, garnish with edible flowers, seasonal vegetables, nuts, or seeds of your choice.

7. Enjoy!

This recipe can be made as a dip too, just reduce the amount of liquid.