Cucumber Avocado Gazpacho

Step 1

Preheat oven to 180C (356F). Lay baking paper on a baking sheet. Add shallot and garlic cloves and toss in olive oil and salt. Next place slices of bread. Roast for 10-20 minutes. It really depends on how old your bread is, so don't forget to give it a look now and then. Fresh bread takes longer to bake.

Step 2

When the bread is nice and golden and the shallot and garlic caramelized, take them out of the oven. Carefully, while the bread is still warm, rub a whole, peeled garlic clove on each slice until it melts.

Step 3

Cut the garlic bread into cubes. Set aside.

Step 4

In a blender or a food processor, add all of the ingredients for the gazpacho and blend until smooth. Then taste and adjust the flavor if needed- more almond milk for thinness, jalapeño for spice, vinegar and lime juice for a more tangy flavor, mint for freshness.

Step 5

Transfer into a jar a covered container and refrigerate for at least 60 minutes before serving.

Step 6

When chilled, serve the gazpacho with garlicky croutons and toppings of choice. We love to serve it with hemp seeds, radishes, yogurt, and more mint!