| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Soups, Tex-mex |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
2 lg Cucumbers
3 c Chicken broth
1 ts Tabasco (or more to taste)
1/4 c Firmly packed cilantro
Juice of one medium lime
1/2 ts Salt - or to taste
6 Or 8 green onions including
-green tops
garlic croutons
cilantro sprigs
Cut one cucumber into chunks and process with 2 cups
of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process
with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving
some chunks. Chill at least 2 hours. Just before
serving, dice the green onions, and peel, seed and
chop the second cucumber. Pour soup into bowls and
garnish each with a few croutons and fresh cilantro
sprigs. Offer the minced onion and diced cucumber on
the side to add individually.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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