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Gazpacho, Avocado Cucumber III (D/P, TNT)
Source: The Toronto Star Newspaper
Yield: 4 cups (6 to 8 servings)

1 large ripe avocado, peeled, cut into pieces
1 medium English cucumber (long seedless ones), unpeeled, cut into pieces
1-1/2 cups pareve chicken stock or vegetable stock
2 tbsp. finely chopped chives or green onions
2 tbsp. fresh lemon juice
3/4 cup sour cream, plain yogurt or tofu sour cream
Salt and white pepper to taste

Garnish (optional):
Sour cream
Chopped chives

In blender or food processor fitted with steel blade, puree avocado. Add cucumber. Purée until smooth. Add stock and chives. Blend.

Add lemon juice and 3/4 cup sour cream. Blend until smooth. Season with salt and pepper. Chill.

Before serving, garnish with sour cream and chives.

Poster's Notes:
This keeps well for up to four hours in the refrigerator. If making ahead, add the lemon juice no more than one hour before serving. I like to add lemon balm to this too. It's one of the herbs growing rampant on my balcony, along with chives.

Posted by Shayla Goldstein

Nutritional Info Per Serving: Weight watchers points: Total recipe: 13 points; about 2-1/2 per serving.