My Gazpacho

This is an amazing dish for a hot summer afternoon.

Makes enough for 4

5 x ripe tomatoes

2 x cups of chopped watermelon

1 x teaspoon black pepper

1/2 x cucumber

2 x avocado pears

3 x tablespoons balsamic vinegar

4 x tablespoons olive oil

1 x tablespoon fresh thyme

1 x tablespoon fresh lemon balm or mint (optional)

3 to 5 x fresh green onions (also know as salad onions) or chives

First mash avocados in a bow. Then add the vinegar, black pepper and olive oil and mix together.

Chop up the cucumber, tomatoes and watermelon and put in the blender. Add the fresh thyme and lemon balm and blend the ingredients together. Add half the mashed avocado and blend it with the rest of the ingredients.

Then pour the blended ingredients into the bowl with the rest of the avocado and mix together. Thinly chop up the green onions and add to the mix.

If you like your food to be spicy, you can shop up some fresh chillies and add them to the mix with the spring onions.

Serve chilled or at room temperature.

The best dipping bread for this cold soup is a good Italian Ciabatta.