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Avocado Gazpacho

"Of soup and love, the first is best."
~ Spanish Proverb

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Garden Fresh
A. Griffin
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Avocado Gazpacho

(A variation of Marilyn Diamond's "Fit for Life"
recipe. Thanks, Marilyn!)

American Vegetarian Cookbook
from the Fit for Life Kitchen

Gazpacho:
6 stalks celery
1 medium cucumber
1 green bell pepper
2 avocados, peeled and seeded
Juice of 1 lime
1 garlic clove (or more), minced
Salt, pepper, Cajun or Creole seasoning mix to taste
Minced fresh parsley, chives and dill, to taste

Garnish:
1/2 cup diced fresh tomatoes
1/2 cup diced red bell pepper
1/2 cup diced peeled cucumber
1/2 cup diced celery
1/2 cup diced avocado
Any other fresh raw vegetable or herb that suits your fancy

Put celery, cucumber and bell pepper through a juicer. Place the juice in bowl of food processor, add avocado, lime juice and garlic and blend until smooth. Add seasonings and fresh herbs and pulse to blend. When ready
to serve, pour the soup into chilled soup plates and garnish with 2 heaping tablespoons each of diced vegetables. Delicious, nutritious and extremely refreshing on a hot summer day.
 

Gazpacho - The Quintessential Summer Soup
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