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Avocado Gazpacho
2 large or 3 small perfectly ripe avocadoes
1/2 cucumber
1 green pepper, hulled and deseeded
1 green chili, hulled and deseeded
1 Spanish onion, skinned
1 clove garlic, peeled
1 pint cold, pure water
1 teaspoon salt
Small bunch fresh cilantro
Juice of 1 lime or lemon
To serve:
1/2 cup sour cream
1 lime, quartered
Rough salt
Chilled tequila (optional)
Skin, halve, and stone avocadoes. Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly. Strain, pressing well to extract all the juices. Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt. Process to puree, adjust seasoning, bearing in mind people will have their own salt and lime quarters. Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt. Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup (optional).
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