Print Friendly Recipe
- Elizabeth Luard
- 2 large or 3 small, perfectly ripe avocadoes
- 1/2 cucumber
- 1 green pepper, hulled and deseeded
- 1 green chili, hulled and deseeded
- 1 Spanish onion, skinned
- 1 clove garlic, peeled
- 1 pint cold, pure water
- 1 tsp (5 ml) salt
- Small bunch fresh cilantro
- Juice of 1 lime or lemon
- To serve:
- 1/2 cup (125 ml) sour cream
- 1 lime, quartered
- rough salt
- chilled tequila (optional)
- Skin, halve, and stone avocadoes.
- Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly.
- Strain, pressing well to extract all the juices.
- Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt.
- Process to puree, adjust seasoning, bearing in mind people will have their own salt and lime quarters.
- Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt.
- Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup. (optional)
- The classic Spanish gazpacho relies on tomatoes
for flavour and bread for thickening, but in this
Mexican version, the rich flesh of the avocadoes
Copyright ©1997-2023 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.