Cucumber avocado gazpacho with feta topping
Chilled soupsPrep Time:
20 minutes Ready In:
30 minutes or less Serves:
2 cups packed baby spinach 1 ripe avocado, roughly chopped 1 English cucumber, peeled and roughly chopped 1 celery stalk, chopped 2 green onions, chopped ¼ cup chopped fresh flat-leaf Italian parsley 1 garlic clove, chopped 1 small jalapeno pepper, seeds and pith removed, chopped 2 tbsp olive oil 1 tbsp champagne vinegar (can substitute with white wine vinegar) 1 tbsp fresh lime juice 1 tsp sugar ½ tsp kosher salt ¼ tsp freshly ground black pepper ¾ cup cold water Feta Topping ½ cup Tre Stelle Light Feta, cut into small cubes ½ cup cucumber, cubed 1 tbsp chopped fresh flat-leaf Italian parsley 2 tsp fresh lime juice 1 tsp olive oil Pinch kosher salt
Using a blender, combine baby spinach, avocado, cucumber, celery, green onions, parsley, garlic, jalapeno, olive oil, vinegar, lime juice, sugar, salt, pepper and cold water. Blend on high speed until smooth. Taste and adjust seasoning if necessary. Refrigerate at least 1 hour to cool and let flavours combine. For the Feta topping, in a small bowl, combine Feta cheese, cucumber, parsley, lime juice, olive oil and salt. Cover and refrigerate until ready to serve. When ready to serve, place cold soup in a serving bowl and top with a scoop of the Feta mixture.