Guacamole Gazpacho

Here's the first of my health-conscious recipes. This one is also a 'raw foods' recipe, for those of you who are interested. It's a cold summer soup, and so far it's holding up well for several days in the fridge - my friend** and I actually preferred it a couple days later to the day we made it.

Guacamole Gazpacho

4 large ripe avocados
1 large cucumber
1 green chili, de-seeded and de-ribbed
1 green bell pepper, de-seeded and de-ribbed
1 large sweet onion, peeled
2-3+ cloves garlic, peeled
3-4 cups cold, pure water
1-2 tsp. salt (to taste)
small bunch cilantro
2 limes, juiced

---garnish---

lime slices
sour cream/yogurt
remaining cilantro
1-2 ripe tomatoes, diced small (optional)
rough salt

Roughly chop onions, peppers, cucumber, & garlic, put in blender or processor with 3 cups water, process thoroughly. Strain through fine colander, pressing well to extract all the juices. Return strained part to blender*, add avocados, lime juice, tsp. salt & cilantro (setting aside a few leafs for garnish). Puree until smooth. Add more water to desired thickness. Adjust seasoning but keep in mind the garnishes for individual preferences.


*The parts left in the colander go in the compost, of course...

**Thanks to Gretchen & Olivia for the photo - looks great!