Name: Creamy Green Gazpacho
Ingredients: 1 medium tomato, cored and cut into quarters; 1 small cucumber, peeled and cut into large chunks; Flesh from 1/2 avocado, cut into large chunks; 3 large basil leaves; 1/2 jalapeño (optional); 3/4 cup lightly packed watercress or baby spinach leaves; 1 small celery stalk (optional); 1 clove garlic, crushed; 1 tablespoon red wine vinegar, or more to taste; 1 tablespoon honey; 2 ice cubes; Filtered water (optional); Kosher or sea salt; Freshly ground black pepper; 1 teaspoon extra-virgin olive oil

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Creamy Green GazpachoMatt Armendariz &copy 2013

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

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