Avocado Gazpacho Soup

Prep Time:
Cooking Time:
Serves: 6 Servings

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Avocado Gazpacho Soup

Recipe Submitted by ADMIN on 09/26/2007

Rating: 0.00 0 votes
Added to Cookbook Add to Cookbook

Category: United States, Soups

Ingredients List

2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
2 Ripe avocados
1/2 ts Salt - or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs
Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Directions

Recipe via Meal-Master (tm) v8.05

Title: Avocado Green Salad
Categories:
Yield: 100 Servings

2 lb CAULIFLOWER FZ
4 lb TOMATOES FRESH
1/2 c LEMON FRESH
7 lb LETTUCE FRESH
2 lb PEPPER SWT GRN FRESH

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON
RECIPE
CARD MG-1.

2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.

3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED
AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP LEMON JUICE; 2 LB
7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ
FRESH
CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P.
WILL YIELD 4 LB TOMATO WEDGES.

Recipe Number: M03800

SERVING SIZE: 1 CP

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Avocado Gazpacho Soup

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