1. Begin by coarsely chopping the English cucumber, jalapeno, shallot, and garlic. Set aside a 2” piece of cucumber and ¼ of the jalapeno for garnish.

2. Transfer the cucumber, jalapeno, shallot, and garlic, along with the avocado, basil, lemon juice, apple cider vinegar, olive oil, salt, and black pepper into the Beast Blender. Next, add 1 & 1/4 cup of the water to begin.

3. Blend until a smooth consistency is reached. Adjust for seasoning and consistency. Add 1/4 cup of additional water for a thinner consistency. Place into the fridge to cool for 1-2 hours before serving.

4. Toast the sliced almonds on a dry skillet for 4-5 minutes on low heat or until golden brown and fragrant. Set aside.

5. Thinly julienne the radish and finely dice the extra cucumber and jalapeño. Set aside. 

6. To serve, pour the gazpacho into bowls, followed by a drizzle of olive oil, fresh cracked pepper, toasted almonds, and the diced vegetables. Garnish with a few sprigs of basil.