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Ingredients:

4 cups chopped cucumber

2 cups water

1 cup chopped celery

1/4 cup lemon juice

1/2 avocado

tomatoes, diced (to decorate)

fresh herbs

sea salt, black pepper

Instructions:

Process cucumbers, water, celery, lemon juice. sea salt, herbs in a blender until smooth. Add avocado and blend again.

Don't blend too long or your soup may turn to mousse.

Chill soup at least 1 hour. To serve, pour the soup into bowl and decorate with diced tomatoes and fresh herbs.

The gazpacho will keep for 2 days in the refrigerator.
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Recipe is taken from the book "Going Raw".
Pictures are mine.
 

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