Gazpacho Verde

-adapted from some magazine my mom had. I accidentally cut the title off in the picture so can't give full credit where it is due. My apologies.

-3 cups baby spinach
-2 avocados, diced
-1/4 cup fresh squeezed lime juice
-2 cups diced English cucumbers (if not English, I'd peel and seed first)
-3 stalks celery cut into 1" pieces
-1 cup ice cubes (plus more for serving. Hold tight and I'll explain)
-1 cup cold water
-1/2 cup salsa verde, more if you like it hot
-salt, pepper, and a Mexican-type seasoning blend if you so desire...I used some Adobo from Penzeys.

Whirl all this together in a blender until smooth. Chill at least 30 more minutes. Now, because I used my vitamix and probably whirled it a bit too long, the soup was a bit creamy and smoothie-like...which is not what gazpacho is supposed to be like. So, when it was time to eat, I added a handful of ice to the blender, poured in about 1/3 of the gazpacho and whirled it again. The result was a nice, light refreshing gazpacho as it should be. You will need to add significant salt to each bowl, depending on how you like it. I sprinkled our servings generously with salt and adobo seasoning. Give this a try!