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| Avocado Gazpacho Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
2 medium cucumbers; peeled
3 cup chicken broth
1/2 teaspoon tabasco sauce; or to taste
1/4 cup fresh cilantro or parsley; firmly packed
2 tablespoon lime juice
2 medium firm/ripe avocados
1/2 teaspoon salt
1/2 small red onion
1 fresh cilantro sprigs; for garnish
Cooking Directions:
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
stews,soups&
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