back to recipe index

Avocado Gazpacho

For the base:

1 medium ripe avocado
2/3 medium cucumber
3/4 medium green pepper
2-3 tbsp chpped fresh parsley (I used cilantro)
1-14 oz can imported plum tomatoes with liquid (or your fresh ones, mmm mmm)
2 bunches scallions
3 cups tomato juice
juice of one lemon
1 tbsp minced fresh dill or 1 tsp dried dill (I used dried)
1/2 tsp marjoram
1/2 tsp dried basil
1/4 tsp chili powder
salt and freshly ground pepper to taste
1 tbsp olive oil

For the garnish:

1/3 cucumber, finely chopped
1 small tomato, finely chopped
1/4 green pepper, finely chopped
2 tbsp minced fresh parsley
1/4 cup slices green olives (I didn't use them)
1 small bunch scallions, finely chopped

Place the first six ingredients in the work bowl of a food processor or blender. Process until smooth, then transfer to a serving bowl. Stir in all the remaining base and garnish ingradients and mix toroughtly. Cchill before serving. If you like, you can also garnish the soup with garlic croutons.

4-6 servings (I doubled the recipe and didn't use a garnish; I just threw it all in the blender.)