1-2 jalapeños or green chilis (adjust as per preference), chopped
2 cloves of garlic
½ cup loosely packed mint leaves
½ cup Greek yogurt
3 tablespoons extra virgin olive oil
¼ cup white wine vinegar
¾ - 1 cup iced water (or more)
Salt, to taste
To serve: additional olive oil or Greek yogurt, finely chopped cucumber, micro greens
INSTRUCTIONS
Add the avocados, cucumber, jalapeños/green chilis, garlic, mint, Greek yogurt, olive oil, vinegar, and salt to a blender. Blend until smooth, working in batches if required, adding iced water until desired consistency is achieved.
Season with salt, and taste to adjust — add more vinegar for zing, chilli for heat, or cold water to thin out.
Chill in the refrigerator for at least 4 hours or overnight before serving.
To serve, divide gazpacho among bowls. Garnish with desired toppings — I like a swirl of olive oil and greek yogurt with some finely chopped cucumbers, topped with fresh micro greens.
Recipe by Sprig & Vine at http://sprigandvine.in/avocado-cucumber-gazpacho/