Avocado Gazpacho with Tortilla Garnish

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Avocado Gazpacho with Tortilla Garnish

 

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

14-1/2 oz. can veg broth

1-2 T. lemon juice

1 1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 C. coarsely broken tortilla chips

Cilantro

 

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. May be

prepared up to one day

in advance, keeping refrigerated; cover surface of

soup directly with

plastic wrap. Makes 4 servings

 

 

 

 

 

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