Avocado Gazpacho

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Title: Avocado Gazpacho
Yield: 6 Servings
Categories: Soups, Stews


2 md Cucumbers; peeled
3 c Chicken broth
1/2 ts Tabasco sauce; or to taste
1/4 c Fresh cilantro or parsley;
-firmly packed
2 tb Lime juice
2 md Firm/ripe avocados
1/2 ts Salt
1/2 sm Red onion
Fresh cilantro sprigs; for

Cut one cucumber in chunks and put in the blender; whirl with 2 cups of the
chicken broth, cilantro, lime juice, salt and Tabasco until smoothly
pureed. Peel, pit and coarsely chop avocados. Put into a food processor and
add the pureed mixture and the rest of the chicken broth. Whirl very
briefly to coarsely puree the avocado, leaving some chunks. Cover and chill
at least 2 hours or overnight. Just before serving, finely mince the red
onion; seed and chop the second cucumber. Pour soup into 6 bowls and
garnish each with a sprig of fresh cilantro. Offer the minced onion and
chopped cucumber on the side to add individually to taste.

Recipe by: Carole Rock

Posted to recipelu-digest by "Crane C. Walden" on Feb
5, 1998