Avocado Gazpacho Soup Recipe

1. 1

   Cut one cucumber into chunks and process with 2 c. of the broth, cilantro, lime juice, salt and Tabasco.

2. 2

   Pit, peel and chop avocados.

3. 3

   Processwith pureed mix and add in the third c. of broth.

4. 4

   Process briefly to coarsely puree the avocado, leaving some chunks.

5. 5

   Refrigerateat least 2 hrs.

6. 6

   Just before serving, dice the green onions, and peel, seed and chop the second cucumber.

7. 7

   Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.