Cucumber Gazpacho

Ingredients

• 4 mini Persian cucumbers, coarsely chopped
• 2 avocados
• 1 poblano pepper, seeded and chopped
• 1 cup lightly packed baby spinach leaves
• 1⁄2 cup chopped parsley
• 2 scallions, white and green parts, chopped
• 1 clove garlic, crushed
• 2 slices bread, toasted
• 1 tbsp apple cider wine vinegar
• 1 tbsp maple syrup
• salt
• black pepper
• 1⁄2 cup honeydew melon cut into small dice
• avocado oil
• spearmint leaves
• lemon breadcrumbs, page TK