PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon
dill, vinegar and chicken stock (in that order) in the container of a
blender or food processor. Blend until smooth. Cut the avocado in half
lengthwise. Peel and remove the pit. Roughly chop half the avocado and add
it to the mixture in the blender or processor. Blend until smooth. Transfer
to a medium bowl. Finely chop the remaining avocado and sprinkle with the
lemon juice. Stir this into the gazpacho; add the vodka, salt and white
pepper to taste. Stir gently and chill thoroughly before serving. Garnish
with remaining chopped dill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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