Avocado Gazpacho

Avocado Gazpacho | February 2, 2011 | By


2 Florida avocados or 4 haas, pitted and peeled

2 cloves garlic

2 T fresh cilantro

1/2 c. green bell pepper

1/4 c. fresh parsley

1 T + 1 tsp. lime juice

3 to 4 c. vegetable stock (As little or as much as you like to make soup as thick or thin as you like.  Water may be substituted.)

Salt and white pepper to taste

1 c. sour cream

1/4 c. tomatoes, small diced

Cilantro sprigs for garnish


Combine first 6 ingredients in food processor. 

Process until smooth and begin adding stock until it is as thin as you like.  Season with salt and pepper. 

Ladle into bowls.  Top with a spoonful of sour cream, tomatoes, and cilantro.

Makes 6 servings.