Spanish Avocado and Cucumber Gazpacho

Method

1. Peel and dice the avocados, cucumbers, and tomatoes.
2. Chop the red onion and garlic finely.
3. In a blender, combine all ingredients except the mint leaves.
4. Blend until smooth, adding a little water if needed to reach desired consistency.
5. Chill the gazpacho in the refrigerator for at least 1 hour.
6. Serve cold, garnished with fresh mint leaves.