Creamy Green Gazpacho

A nice chilled soup, a perfect afternoon snack. This only took me 10 minutes to make and it’ll last for about 5 days. The addition of olive oil drizzled on top really adds to the depth of the soup, I use a nice Spanish olive oil from Trader Joe’s. The avocados come from my neighbors yard and the tarragon from the farm (all else from TCP). Here’s the recipe:

4 avocados, smashed or diced
4 med cucumbers, diced
1/2 # white grapes, diced
2 C buttermilk
1 Tb rice vin., white balsamic or lemon juice
1 Tb fresh tarragon
salt to taste

Blend, burr mix or use a hand blender to blend until smooth. Chill, eat, enjoy.

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1 Comment

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One response to “Creamy Green Gazpacho

  1. This is beautiful! Love the ingredients…

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