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Gazpacho, Avocado Cucumber I (M, KLP, TNT)
Source: Unknown
Serves: 4

2 large cucumbers
3 cups chicken broth
1 tsp. hot pepper sauce (or pinch of cayenne during Pesach)
Juice of one lime
2 ripe avocados
6 to 8 green onions including the green tops
1/2 tsp. salt (or to taste)
Garlic croutons (if desired)
Cilantro sprigs (if desired)

I dislike cilantro and left it out, but suggest using a small amount of either basil, or tarragon to replace it. Or whatever your favorite accent it. Dill might be good.

Cut the peeled cucumbers into chunks and process with the 3 cups of the broth, lime juice, salt, and hot pepper sauce.

Pit, peel and chop avocados in a bowl, leaving some lumps, then add to the processor with the second cucumber and the cut up green onion. Process this very briefly. Chill at least two hours.

Serve in individual bowls with croutons, and cilantro sprigs if you wish. This kept amazingly well in the refrigerator.

Posted by Anne Kapiloff, Z'L

Nutritional Info Per Serving: N/A