Chilled Avocado Gazpacho

2 small cucumbers, peeled, seeded and chopped
2 cloves garlic, quartered
1 small red onion, quartered
1 red bell pepper, seeded and roughly chopped
2 cup Romaine lettuce leaves, torn
1 tbsp. fresh basil, chopped
2 tbsp. red wine vinegar
1 cup chicken stock
1 cup tomato juice
2 ripe avocados
Juice of 1 lemon
1/4 cup Absolute Pepper Vodka
Salt and ground white pepper

Place the cucumbers, garlic, onion, peppers, lettuce, basil, vinegar, chicken stock and tomato juice in the container of a food processor. Process until smooth. (Do in two batches if necessary.) Roughly chop one avocado and add to the processor. Blend until smooth Transfer to a serving bowl. Finely chop remaining avocado and sprinkle with lemon juice. Stir into soup mixture and add vodka, salt and white pepper to taste. Chill thoroughly before serving.

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Cajun Country -- New Iberia, Louisiana