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Gazpacho, Avocado Cucumber II (D/P,  TNT)
Source: Elizabeth Luard on
Serves: 4

2 large or 3 small avocados
Half a cucumber (I used one Italian one, they are about 20cm long)
1 green pepper, hulled and seeded (I used two small sweet peppers)
1 green chili, hulled and seeded
1 Spanish onion, skinned
1 clove garlic, peeled
1 pint cold, pure water
1 tsp. salt
Small bunch fresh cilantro (coriander)
Juice of 1 lime or lemon

When serving:
1/2 cup (125ml) sour cream (optional)
1 lime or lemon, quartered
Rough/coarse salt
Chilled Tequila or Vodka

Skin, halve and stone avocados.

Roughly chop cucumber, pepper, chili, onion, and garlic; put them in blender (or vegetable juicer) with water and process thoroughly.

Strain, pressing to extract all the juices if you want. I didn't do this, and instead just left it very thick.

Return (strained) liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt. Process to puree, adjust seasoning, keeping in mind people will have their own salt and lime quarters.

Serve chilled, topped with a dollop of sour cream if desired, lime quarters and rough salt. Accompany with little glasses of tequila or vodka, either to sip with lime and salt or to stir directly into the soup (I added the vodka to the soup).

Poster's Notes:
The result is a beautiful, emerald green soup and everybody enjoyed it! I also had a handful of fresh spinach leaves to use up so threw them in as well. I also served a tiny saucer of finely chopped green pepper to add to the soup if desired, and also cumin.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A