This recipe is based on gordon ramsay’s cucumber and avocado soup , with my addition of jalapeno and more basil. The texture is incredibly smooth.
3 cucumbers, seeded and cut into chunks
1 avocado, peeled and stone removed
8-10 grape tomatoes (or 1 chopped tomato)
1 jalapeno, seeded and minced
6-8 basil leaves, torn or shredded
2 tbsp sour cream
1 tsp Worcestershire sauce
juice from 1/2 lemon
1-2 tsp of olive oil
sea salt and black pepper to taste
Combine cucumbers, tomatoes and avocado in a bowl. Blend with a hand blender until it’s almost smooth. Add remaining ingredients and blend until desired consistency. Chill until ready to serve. Adjust seasoning if necessary.