Cucumber Avocado Gazpacho



1 cucumber
1 avocado
1/4 of an onion, chopped
Juice from 1/2 lemon
2 garlic clove
2 Tlbs of Virgin Light Olive Oil
small handful fresh parsley
1/2 cup or more of water
1/2 tsp of salt
1/2 tsp of black pepper

Add all ingredients to a food processor and blend until smooth. Allow soup to chill in the refrigerator for at least 1 hour or even overnight before serving. Serving at dinner? Garnish with some chopped cucumbers & parsley! Want to spice it up? Add 1 jalapeno without seeds.