© 2009
From
Tracy Novinger’s Kitchen
Avocado
Gazpacho©
Ingredients (Serves 4)
2 large or 3 small, perfectly ripe
avocadoes (remove skin and stone)
1/3 to ½ serrano chili, deveined and
deseeded
1-2 heaping tablespoons chopped yellow
onion or green onion
1 clove garlic, peeled, coarsely
chopped
2 cups chilled, defatted chicken or
vegetable broth
1 teaspoon salt
Small bunch fresh cilantro (approx. 1/2
cup coarsely chopped)
¼ cup coarsely chopped mint
Juice of 1 lime
1 cucumber, peeled, seeded, cut into
small chunks.
½ cup unsweetened natural yogurt
Preparation
Roughly chop chili, onion and garlic;
put them in blender with the broth and avocado meat and process
thoroughly on high speed until smooth. Add cilantro, mint, lime juice
and salt. Pulse briefly to chop; do not over-process. Add cucumber.
Pulse to very coarsely chop. Do not over-process. Taste
and adjust seasoning (lime, salt). Chill well. Will keep overnight in
refrigerator.
Serve chilled. Top each bowl with
dollop of yogurt. Garnish with a cilantro leaf, a mint leaf and ½ of
a paper thin round of cucumber.
Suggestions:
- Serve with a slice of whole wheat bread sprinkled with parmesan and browned under a broiler.
- Serve with cold or grilled shrimp for a full meal.
