Avocado Gazpacho

Ingredients

• 2 avocados, pitted and peeled
• 1/2 English cucumber, peeled and chopped
• 4 green onions, green party only, chopped
• 2 cups low-sodium chicken broth or vegetable broth
• Juice of 1 lime
• 1 jalapeño pepper, seeded and coarsely chopped
• 1 clove garlic, coarsely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• ½ teaspoon Caravel Gourmet Hawaiian Alaea Red Salt
• 4 slices sourdough bread, sliced, cut into triangles and toasted
• Cilantro sprigs (optional)

Instructions

• Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice.
• Cover with plastic wrap directly onto the gazpacho and refrigerate for 2 – 6 hours.
• Puree again just before serving, adding a little cold water if needed to thin the soup.
• Serve with toast and sprinkle with Caravel Gourmet Hawaiian Alaea Red Sea Salt for a stunning and delicious presentation