Cucumber Basil Gazpacho

"Cold soup is a very tricky thing and it is a rare hostess that can carry it off. More often than not, the dinner guest is left with the impression that had she only come a little earlier, she would have gotten while it was still hot"~~ Fran Lebowitz

Chilled soup is for HOT, sweltering Summer days when it will be graciously welcomed and appreciated! Served delicately in glass cups or small, pretty bowls.....this Cucumber Basil soup will delight your guests!

The harmony between cucumber and fresh Basil, with just the right amount of garlic is absolutely joyous!

So very easy to make as everything simply gets blended in a food processor.

I serve mine with fresh basil and clean, tiny flowers from my garden. xx

Ingredients--

• 2 medium seedless cucumbers, skin on. I use English cucumbers

• 1 cup of fresh basil, loosely packed

• 1 small avocado

• 2 cloves of garlic, minced

• 3/4 cup of green onions, cut into pieces, about 2 stalks

• 1 tsp sherry vinegar

• 1 tbsp. extra virgin olive oil

• 1 cup of vegetable broth

• 1 tsp sea salt

• 1/2 black pepper

• a pinch of cayenne pepper

Mix all of the ingredients in a food processor. Pour into a container and chill for at least 3 hours, or overnight.

Serve with slices of cucumber, fresh basil and eatable flowers. ( optional)