Avocado Gazpacho

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Avocado Gazpacho

 

3 fully ripened Hass avocados, halved, pitted, peeled and diced

2 C. peeled, seeded and diced cucumbers

3/4 C. chopped fresh tomato

1/2 C. chopped onion

8 ounces vegetarian chicken-style brothn (McKay's/Bill's Best)

1-2 T. lemon juice

1 1/2 tsp. salt

1/2 tsp. ground black pepper (optional)

1/2 C. coarsely broken tortilla chips

 

Remove 1/2 C. diced avocado for later use.

 

In a blender, place half of the remaining avocado, cucumbers, tomato, onion,

broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl;

repeat.

 

To Serve:

Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound

of the avocado and sprinkle with chip pieces. If desired, top each serving with

a cilantro sprig and/or chopped scallions. May be prepared up to one day in

advance, keeping refrigerated; cover surface of soup directly with plastic wrap.

When ready to serve, continue as directed above.

 

Makes 4 servings, about 5 Cups.