Easy Green Gazpacho - cooking recipe

Ingredients

2 cucumbers, peeled and chopped
1 green bell pepper, chopped
1 stalk 2 stalks celery, chopped
1 avocado
1/2 onion, chopped
1 clove garlic, chopped
2 sprigs fresh cilantro
2 tablespoons water, or more to taste
1 tablespoon cold-pressed extra-virgin olive oil
8 cherry tomatoes, quartered

Preparation

Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached.
Pour soup into a container with a lid and refrigerate for 1 hour.
Stir in olive oil and garnish with cherry tomatoes before serving.