Avocado Gazpacho

A smooth and refreshing soup for a warm day.

Total Time:
2 hours

Servings:
3

Ingredients

1 Tablespoon + garnish olive oil

2 cups diced cucumber

½ cup sweet onion diced

2 teaspoons minced garlic

1 sprig fresh thyme

1-½ cups frozen DOLE Chef-Ready Cuts Diced Avocado

¾ cup filtered water divided

2 Tablespoons fresh lime juice

⅓ cup plain Greek yogurt

to taste salt

to taste pepper

to garnish fresh parsley

to garnish fresh dill chopped

to garnish fresh mint

to garnish chives chopped

to garnish crostini or crushed croutons

Place one tablespoon olive oil, cucumber, onion, garlic, and thyme into a sauté pan over medium heat. Cook stirring regularly until the onions are translucent and cucumber is just tender. Remove from heat and allow to chill in the refrigerator until cooled.
Once cooled, remove the thyme sprig from the container and discard. Place the remaining cucumber mixture into a blender along with the avocado and half of the water.
Blend on high until mostly incorporated, streaming in more water as needed to reach a smooth consistency.
Add lime juice and Greek yogurt and blend once more high speed until smooth. Taste and season with salt and pepper, adjust acidity to preference. Place into a storage container and allow to chill until completely cool or until time for service.
To plate, pour into desired serving vessel and garnish with fresh herbs, olive oil, and crostini. Serve immediately.