Filippo Berio Basil, Cucumber, and Arugula Gazpacho

Ingredients

• 2 medium English cucumbers (about 1 1/2 lbs.), lightly peeled, cut lengthwise, seeded and cut into 2-inch pieces
• 1 cup basil leaves
• 3 oz. baby arugula; more for garnish
• 1/2 ripe avocado, cut into 2-inch pieces
• 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil; more for finishing
• 1 large clove garlic, coarsely chopped
• 1 1/2 tbsp white balsamic vinegar
• Kosher salt
• Freshly ground black pepper