Not a traditional gazpacho but a version I love, with its silky smooth texture and zesty flavour.
1 large ripe avocado
1 telegraph cucumber, peeled and seeded, roughly chopped
½ cup cold water
1 tablespoon olive oil
1½ teaspoons sea salt
1 clove garlic, crushed
¼ cup each mint and basil leaves
1–2 teaspoons lemon juice
Place all the ingredients in a blender and process until smooth. Taste, adding more salt if needed. The soup needs to be generously seasoned, as chilling dulls the flavour. Refrigerate until very well chilled.
To serve: Pour into small bowls or glasses and top with chosen garnishes. Makes 8 small serves
Garnish suggestions: plain yoghurt, diced avocado, julienned cucumber, small basil leaves, finely sliced fresh red chilli.