Cucumber Avocado Gazpacho

Keep cool with this light and refreshing cucumber and avocado-based gazpacho. Don’t mind a little spice in the middle of a heat wave? Feel free to be generous with your cayenne shaker, and enjoy a little heat sans humidity.

Ingredients:

• 2 seedless English cucumbers, peeled, de-seeded and chopped
• 2 large Hass avocados, peeled and pit-removed
• 1/4 cup chopped Vidalia onion
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. lemon juice
• 2 tbsp. apple cider vinegar
• 1/2 tsp. sea salt, or more to taste
• 1/2 tsp. cayenne pepper, more or less to taste
• 3 cups cold water

Directions:

1. Blend all ingredients — except for salt and cayenne pepper — in a high-speed blender until smooth.
2. Add salt and cayenne, and blend until incorporated. Taste, and adjust salt and heat level.