Avocado Gazpacho Recipe

• 2 med Cucumbers, peeled
• 3 c. Chicken broth
• 1/2 tsp Tabasco sauce, or possibly to taste
• 1/4 c. Fresh cilantro or possibly parsley, firmly packed
• 2 Tbsp. Lime juice
• 2 med Hard/ripe avocados
• 1/2 tsp Salt
• 1/2 sm Red onion Fresh cilantro sprigs, for garnish

1. Cut one cucumber in chunks and put in the blender; whirl with 2 c. of the chicken broth, cilantro, lime juice, salt and Tabasco till smoothly pureed.
2. Peel, pit and coarsely chop avocados.
3. Put into a food processor and add in the pureed mix and the rest of the chicken broth.
4. Whirl very briefly to coarsely puree the avocado, leaving some chunks.
5. Cover and refrigerateat least 2 hrs or possibly overnight.
6. Just before serving, finely mince the red onion; seed and chop the second cucumber.
7. Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro.
8. Offer the chopped onion and minced cucumber on the side to add in individually to taste.

cucumbers, chicken broth, tabasco sauce, fresh cilantro, lime juice, ripe avocados, salt, red onion

Taken from cookeatshare.com/recipes/avocado-gazpacho-72437 (may not work)