Friday, February 23, 2007

Avocado Gazpacho, from Gael

Avocado Gazpacho, from Gael

When we visited Rob's family in LA for July 4th, 1998, a California friend made this. Cold soups are really nice in summer. A nice change from tomato gazpacho. Serves 8.

2 large cucumbers
3 cups chicken broth
1 tablespoon Tabasco sauce
juice of one lime
1/2 teaspoon salt
2 ripe avocados
extra cucumbers, sliced, on side
extra avocado, sliced, on side
garlic croutons

Cut 1 cuke into chunks. Process with 2 cups of broth, lime juice, salt and Tabasco. Pit, peel and chop avocados. Process with puree and add 3rd cup of broth. Process briefly to coarsely puree the avocado--leave some chunks. Chill two hours at least. Serve with croutons and sliced cucumber and avocado to sprinkle on top.

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