Avocado Gazpacho with Sourdough Crouton

3 cups chopped English cucumber (about 1 1/2 cucumbers) 1 cup chopped sweet onion 1 tablespoon olive oil 2 teaspoons kosher salt 3 ripe avocados (about 1 1/2 pounds) 1 cup cold water 1 large garlic clove, smashed


– 2 tablespoons fresh lime juice – ½ teaspoon black pepper – ¼ cup plain Greek yogurt – Sourdough Crouton – Garnish: thinly sliced green onion


Cook chopped cucumber, onion, and olive oil with some salt in a saucepan over medium-low heat for about 10 minutes until soft. 

Don't let it brown. Then spread it on a baking sheet and chill in the fridge for 15 minutes. 

Blend the chilled cucumber mixture with 2 1/2 avocados, remaining salt, cold water, garlic, lime juice, pepper, and Greek yogurt until smooth.  

In a slow cooker, combine water, chicken stock, onion, poblano pepper, cumin, garlic, oregano, and hominy. 

Slice the remaining half of the avocado. Serve the chilled gazpacho in soup bowls, topped with avocado slices and sourdough croutons. 

You can add thinly sliced green onions for garnish if you like.