Green Gazpacho

• None None FOR THE GREEN GAZPACHO
• 1 small cucumber, coarsely chopped
• 3 medium green bell peppers, coarsely chopped
• 2 sticks celery, trimmed and coarsely chopped
• 1 medium red onion, coarsely chopped
• 1 clove garlic, quartered
• 1/3 cup pine nuts, toasted
• 1/2 cup firmly packed fresh cilantro leaves
• 2 tsp finely grated lime peel
• 2 tbsp lime juice
• None None FOR THE AVOCADO SALSA
• 1 small avocado, finely chopped
• 2 None green onions, thinly sliced
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp lime juice

1. For the gazpacho, blend or process all ingredients until smooth. Strain through fine sieve into large bowl; discard solids. Season to taste. Cover; refrigerate 3 hours.
2. Just before serving, prepare avocado salsa by combining all ingredients in small bowl.
3. Serve bowls of gazpacho topped with salsa.

green gazpacho, cucumber, green bell peppers, celery, red onion, clove garlic, pine nuts, cilantro, lime peel, lime juice, avocado salsa, avocado, green onions, fresh cilantro, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/36972 (may not work)