CUCUMBER & AVOCADO GAZPACHO

SERVES 2

FOR THE GAZPACHO

◆ 1 large seedless cucumber, peeled

◆ ¼ avocado

◆ 1 large scallion (spring onion), roughly chopped

◆ 1 garlic clove, grated

◆ ¼ cup olive oil

◆ ¼ cup plus 2 tbsp water

◆ 1 tsp salt, more as needed

◆ 2 tbsp apple cider vinegar TO GARNISH

◆ finely chopped fresh mint leaves

◆ apple cider vinegar

◆ flaky sea salt

◆ 1 small shallot, finely diced

◆ olive oil

◆ cracked pepper

1 To make gazpacho, cut a 5cm piece off the end of the cucumber and set it aside for garnish. Roughly chop the remaining cucumber and transfer it to a high-speed blender.

2 Add avocado, scallion, garlic, olive oil, water, salt and vinegar and blend until smooth. Chill in fridge for 1 hour.

3 For the garnish, finely dice the reserved piece of cucumber and toss in a small bowl with mint leaves, apple cider vinegar, a pinch of flaky salt and minced shallot.

4 Remove gazpacho from the fridge. Taste and season with salt. Divide between two bowls and spoon over chopped cucumber relish. Drizzle each bowl with olive oil and finish with cracked pepper.