Avocado Gazpacho Recipe

1. 1

   Cut one cucumber in chunks and put in the blender; whirl with 2 c. of the chicken broth, cilantro, lime juice, salt and Tabasco till smoothly pureed.

2. 2

   Peel, pit and coarsely chop avocados.

3. 3

   Put into a food processor and add in the pureed mix and the rest of the chicken broth.

4. 4

   Whirl very briefly to coarsely puree the avocado, leaving some chunks.

5. 5

   Cover and refrigerateat least 2 hrs or possibly overnight.

6. 6

   Just before serving, finely mince the red onion; seed and chop the second cucumber.

7. 7

   Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro.

8. 8

   Offer the chopped onion and minced cucumber on the side to add in individually to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.