Avocado gazpacho

Recipe by:Chef Matthew Moore
Painted Table, Fresno

Ingredients

2 avocados, seeded, peeled and sliced
1/2 English cucumber, cut into pieces
1/2 cup spinach
1/4 cup chopped red onion
1/2 to 1 jalapeño (depending on desired heat)
2 garlic cloves
1/4 cup red wine vinegar
Zest and juice of 3 lemons
1/4 to 1/2 cup extra virgin olive oil
Salt and pepper, to taste
Red chili flakes, to taste

Directions

Place avocados and vegetables in a blender with vinegar, lemon juice and lemon zest, and blend on high for about
1 minute. Add olive oil and, depending on the texture you prefer, up to 3/4 cup water. Season with salt, pepper and red chili flakes. Chill in the refrigerator or serve at room temperature.

Serves 2 to 3