by Chef Jesse Smith  |  Serves 6 

6 avocados

4 English cucumbers 

½ C lemon juice 

½ C lime juice 

1C Spanish Arbequina EVOO (G41) 

1C pear balsamic (Olea Farm) 

2T fresh garlic 

6 medium heirloom tomatoes

Blend tomato & cucumber – strain, reserve water – set aside ½ pulp. Blend avocados and all remaining ingredients, except EVOO, until smooth velvety consistency. Keep blending, adding EVOO slowly. Season with S& P to taste. 

Cucumber Pico de Gallo  (topping) 

½ English cucumber – peeled small diced

1 C heirloom tomatoes – rough chopped 

2Tcilantro – chopped 

1Tgarlic – chopped 

 ½ Csmall red onion – diced 

1lime – juiced 

½ lemon - juiced

Gently mix together, salt & pepper to taste. Chill before use. All veggies can be found at Talley Farms Fresh Harvest and Nature’s Touch Harvest & Nursery