Cullen's Avocado Gazpacho Soup
1 x Cucumber peeled, seeded, chopped
2 x Garlic cloves, quartered
2 x Shallots, quartered
1 x Green bell pepper, seeded, roughly chopped
1 cup Torn lettuce
1 tbl Chopped fresh dill
1 tsp Chopped fresh dill
1 tbl Red wine vinegar
1 cup Chicken stock
1 x Avocado
1/2 x Lemon (juice only)
2 tbl Vodka
Salt
Ground white pepper
Method :
PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon dill,
vinegar and chicken stock (in that order) in the container of a blender or food
processor. Blend until smooth. Cut the avocado in half lengthwise. Peel and
remove the pit. Roughly chop half the avocado and add it to the mixture in the
blender or processor. Blend until smooth. Transfer to a medium bowl. Finely chop
the remaining avocado and sprinkle with the lemon juice. Stir this into the
gazpacho; add the vodka, salt and white pepper to taste. Stir gently and chill
thoroughly before serving. Garnish with remaining chopped dill.