Side Pannel
Avocado Gazpacho
Ingredients List
- 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
- -garnish
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.
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.
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