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- 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
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