Avocado Gazpacho Soup Recipe

• 2 lrg Cucumbers
• 3 c. Chicken broth
• 1 tsp Tabasco (or possibly more to taste)
• 1/4 c. Firmly packed cilantro Juice of one medium lime
• 2 x Ripe avocados
• 1/2 tsp Salt - or possibly to taste
• 6 x Or possibly 8 green onions including green tops garlic croutons cilantro sprigs

1. Cut one cucumber into chunks and process with 2 c. of the broth, cilantro, lime juice, salt and Tabasco.
2. Pit, peel and chop avocados.
3. Processwith pureed mix and add in the third c. of broth.
4. Process briefly to coarsely puree the avocado, leaving some chunks.
5. Refrigerateat least 2 hrs.
6. Just before serving, dice the green onions, and peel, seed and chop the second cucumber.
7. Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs.
8. Offer the chopped onion and diced cucumber on the side to add in individually.

cucumbers, chicken broth, tabasco, cilantro juice, avocados, salt, garlic

Taken from cookeatshare.com/recipes/avocado-gazpacho-soup-72439 (may not work)