Marni'S Green Gazpacho

• 1 lb. (3 to 4) zucchini
• 1 lb. (3 to 4) cucumbers, peeled and sliced
• 1 green bell pepper
• 1 jalapeno pepper
• 1/2 lb. tomatillos
• 1/2 large onion
• 3 cloves garlic
• 1 avocado
• 3/4 c. chopped basil and parsley
• 2 Tbsp. lemon juice
• 1/2 c. olive oil
• 1/3 c. wine vinegar
• dash of Tabasco sauce
• 1 c. chicken or vegetable stock

1. Coarsely chop half the zucchini and cucumber.
2. Also chop the peppers and onion; mince the garlic.
3. Make sure you chop everything quite small.
4. Place these ingredients in a bowl; toss with parsley, basil, olive oil, vinegar, lemon juice, Tabasco and a dash of salt and pepper.
5. Refrigerate for 3 hours.

zucchini, cucumbers, green bell pepper, pepper, tomatillos, onion, garlic, avocado, basil, lemon juice, olive oil, wine vinegar, tabasco sauce, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692706 (may not work)