| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Cucumbers; peeled |
| 3 |
c |
Chicken broth |
| 1/2 |
ts |
Tabasco sauce; or to taste |
| 1/4 |
c |
Fresh cilantro or parsley; firmly packed |
| 2 |
tb |
Lime juice |
| 2 |
md |
Firm/ripe avocados |
| 1/2 |
ts |
Salt |
| 1/2 |
sm |
Red onion |
|
|
Fresh cilantro sprigs; for garnish |
INSTRUCTIONS
Cut one cucumber in chunks and put in the blender; whirl with 2 cups of the
chicken broth, cilantro, lime juice, salt and Tabasco until smoothly
pureed. Peel, pit and coarsely chop avocados. Put into a food processor and
add the pureed mixture and the rest of the chicken broth. Whirl very
briefly to coarsely puree the avocado, leaving some chunks. Cover and chill
at least 2 hours or overnight. Just before serving, finely mince the red
onion; seed and chop the second cucumber. Pour soup into 6 bowls and
garnish each with a sprig of fresh cilantro. Offer the minced onion and
chopped cucumber on the side to add individually to taste.
Recipe by: Carole Rock
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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