How to make
Cut the cucumbers and spring onion into big pieces and place them in a deep bowl.
Add the hot peppers, green peppers, garlic, parsley and avocado.
Squeeze the lime juice, add half a teaspoon of water and puree until it is smooth and creamy.
Add olive oil, salt and pepper to taste and stir in the gazpacho.
Garnish the green gazpacho with a spoonful of sour cream, sprinkle with parsley and serve.
