Green gazpacho

En français ici.
In my post "pot de départ" right before leaving, I promised to post summer vacation recipes from time to time. Since then, I have to admit I've been a bit distracted between seeing old friends, reading good books and looking at this view:

Ah, life is hard...

Even the storms that have been bringing down trees and causing flooding in the region couldn't send me back inside to my computer screen. On the contrary, the pounding rain, dark clouds, mist and the ocean spray as the rough surf hit the rocks all danced in such a theatrical display that I was captivated.


Still, you'll argue, you had to EAT right? Good point. Actually my mom and I tried a recipe I've been meaning to get around to for about a year now. I made a regular gazpacho a few weeks ago and when the sun came out here, we made a Green Gazpacho! It's a very simple recipe, but sometimes simple is good, and I think that's the case here. It's extremely refreshing on a hot day.

For 4-6 people (depending on the serving size):

4 avocados
3 medium-sized cucumbers
2 cloves garlic, finely chopped
4 Tbsp olive oil
juice of 2 limes
salt, pepper
1 branch fresh basil



Cut the avocados and cucumbers into pieces, after peeling and scooping out the seeds of the cucumber.

Place the cut cucumber and avocado into a blender or cuisinart along with the garlic, olive oil and juice of 1 lime. Salt, pepper and mix until smooth.

Taste the soup and adjust the seasoning if necessary. Add the rest of the lime juice to taste. Place the gazpacho in a bowl and refrigerate at least 1 hour. It's best to make this soup the day before and leave it overnight for all the flavors to infuse.

Serve cold with cut fresh basil on top of each bowl.

Suggestion from my mom: if you want something with a bit more bite, sprinkle with cumin when serving.