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Avocado Gazpacho




Source of Recipe


Tea Cozy


Recipe Introduction


Makes 4 servings, about 5 Cups.


List of Ingredients




3 fully ripened Hass avocados, halved, pitted, peeled and diced
2 C. peeled, seeded and diced cucumbers
3/4 C. chopped fresh tomato
1/2 C. chopped onion
8 ounces vegetarian chicken-style brothn (McKay's/Bill's Best)
1-2 T. lemon juice
1 1/2 tsp. salt
1/2 tsp. ground black pepper (optional)
1/2 C. coarsely broken tortilla chips

Recipe



Remove 1/2 C. diced avocado for later use.

In a blender, place half of the remaining avocado, cucumbers, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat.

To Serve:
Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound of the avocado and sprinkle with chip pieces. If desired, top each serving with a cilantro sprig and/or chopped scallions. May be prepared up to one day in advance, keeping refrigerated; cover surface of soup directly with plastic wrap. When ready to serve, continue as directed above.