Tonight's Dinner: Cucumber gazpacho

I've been making gazpacho for years. My mom showed me her recipe at a very early age, and I've been making it ever since. The only difference between mine and hers is that I prefer to use heirloom tomatoes when they're available. They add a different complexity to the dish that you can't find using regular roma tomatoes.

Recently there was an article on gazpachos in Parents magazine. That's right, gazpachos, plural. There were half a dozen recipes for all different kinds. I couldn't believe how many alternatives to the standard tomato gazpacho there were. But one especially piqued my interest, the one that didn't have a single tomato anywhere in its ingredients. That and the fact that it was bright green. Made out of cucumbers, green onions and avocados, the cold soup was rich, creamy and absolutely scrumptious. I'll definitely make it again the next time I find myself out of tomatoes. You should too.

Cucumber gazpacho

Ingredients:

• 4 Japanese cucumbers, peeled, seeded and chopped
• 2 green onions, chopped
• 1/2 cup water
• 1 avocado, halved, seeded and peeled
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Place all ingredients in a blender. Cover and blend until smooth. Serve immediately or chill up to two hours before serving.

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