Cucumber Avocado Gazpacho with Tomato Relish

Serves 4

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2 English (seedless) cucumbers, chopped

4 scallions (white and green parts only), chopped

Zest of 1 lime

Juice of 1½ limes

1 avocado, pitted and chopped

2 tablespoons extra-virgin olive oil

1 cup cilantro

6 tablespoons ice cold water

½ teaspoon sea salt, plus more to taste

For the tomato relish:

1 cup grape tomatoes, thinly sliced in rounds

½ serrano pepper, seeded and minced

Juice of ¼ lime

¼ cup cilantro, finely chopped

2 teaspoons extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

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1. In a blender, combine cucumbers, scallions, lime zest and juice, avocado, olive oil, cilantro, ice cold water, and ½ teaspoon sea salt.

2. Blend until smooth, scraping down sides as necessary. Season to taste with salt. Place in refrigerator and allow to chill for at least 30 minutes.

3. In a small bowl, mix tomatoes, serrano pepper, lime juice, cilantro, olive oil, and salt and pepper to taste.

4. To serve, ladle soup into bowl and add garnish to top. Drizzle with additional extra-virgin olive oil and serve.

Note: A creamy take on the chilled tomato soup, this version incorporates hydrating and antioxidant rich vegetables for a delicious, glow-inducing bowl.

- From Emily Watson
Per Serving: 221 calories; 3 grams protein; 13 grams carbohydrates; 4 grams sugar; 19 grams fat; no cholesterol; 305 milligrams sodium; 5 grams dietary fiber.EndText