Cucumber Avocado Gazpacho

This recipe is from my friend Lyn in Fort Lauderdale, Florida. We had it for lunch at her golf club and it was so refreshing and light.

Serves 4

Ingredients:

1 seedless cucumber, peeled and roughly chopped
1 avocado, peeled and roughly chopped
1 cup honeydew melon
2 scallions, roughly chopped
1/4 cup mint
1/4 cup cilantro
1/4 cup parsley
1 cup of buttermilk
1/2 cup extra virgin olive oil
1 TBS white or golden balsamic vinegar

Directions:

Place all the ingredients in a blender or in a bowl using a stick blender, and puree.
Season with salt and pepper.
Consistency and acidity may be adjusted with more vinegar or buttermilk to taste.