Creamy Leek + Cucumber Summer Gazpacho

INGREDIENTS:

• 1 bunch of leeks

• 1 Plain Pillars Drinkable Greek Yogurt3 -5 local Persian cucumbers chopped

• 1/2 vidalia onion diced

• 1 cup frozen spinach

• 2 tbsp avocado oil

DIRECTIONS:

1. Thinly slice leeks (discard the tips of each stalks)

2. Dice up the cucumbers and onion

3. Heat 2 tablespoons of avocado oil in a medium-large sauce pan

4. Pour in the sliced leeks and onion and saute until softened, then add in the diced cucumbers, frozen spinach, pink salt, pepper, and garlic powder

5. Stir the mixture until mostly cooked down

6. Place half of the mixture in a blender and add in 1 whole Plain Pillars

7. Pulse the blender until all of the ingredients have been incorporated, then add in the other half of the mixture, red pepper flakes and repeat the blending process

8. To serve, pour into bowls, top with a drizzle of Pillars, fresh leek pieces, and a sliced avocado