Shanna's Avocado Gazpacho Soup
2 med Cucumbers, peeled
3 cup Chicken broth
1/2 tsp Tabasco sauce, or to taste
1/4 cup Fresh cilantro or parsley, firmly packed
2 tbl Lime juice
2 med Firm/ripe avocados
1/2 tsp Salt
1/2 sm Red onion
Fresh cilantro sprigs, for garnish
Method :
Cut one cucumber in chunks and put in the blender; whirl with 2 cups of the
chicken broth, cilantro, lime juice, salt and Tabasco until smoothly pureed.
Peel, pit and coarsely chop avocados. Put into a food processor and add the
pureed mixture and the rest of the chicken broth. Whirl very briefly to coarsely
puree the avocado, leaving some chunks. Cover and chill at least 2 hours or
overnight. Just before serving, finely mince the red onion; seed and chop the
second cucumber. Pour soup into 6 bowls and garnish each with a sprig of fresh
cilantro. Offer the minced onion and chopped cucumber on the side to add
individually to taste.