Green Gazpacho with Kimchi

Serves: 4


1 ripe, Fresh California Avocado seeded and peeled
2 English cucumbers peeled
4 tomatoes yellow or green
2 cups loosely packed greens like watercress, arugula or baby spinach
2 scallions roots removed
2 cloves garlic
1/2 cup almonds blanched (optional)
1/2 cup kimchi thinly sliced
1 Tbsp. olive oil divided
As needed red chili flakes dried (optional)
1/8 tsp. sea salt

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit