Ingredients
Instructions
- In a blender, combine the avocado, cucumber, mint leaves, lemon juice, olive oil, and cold water.
- Blend until completely smooth and creamy. Season with salt and pepper to taste.
- In a small bowl, combine the diced red and yellow bell peppers and red onion.
- Drizzle with a little olive oil and season with salt and pepper. Mix gently.
- Pour the chilled gazpacho into small serving glasses.
- Top each glass with a spoonful of the crunchy vegetable mixture.
- Garnish with small mint leaves and serve immediately while cold.
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