-Mike with his two siblings and niece, Cuba, June 2016.
Gaspacho de Aguacates
Makes about 6 cups (1440 ml)
Serves 4-6
2 organic avocados, diced
juice of 1 organic lime
2 medium organic cucumbers, diced
1 cup (240 ml) chopped organic onion
3 cups (720 ml) organic vegetable broth
black pepper to taste
1/2 cup (120 ml) organic plain yogurt
1/4 cup (60 ml) each: chopped cilantro or basil, organic red radish, diced organic bell pepper, and thinly sliced organic green onion (green part only)
1. Toss the avocados with the lime in a bowl.
2. Purée the avocado, cucumber (minus 1/4 cup/60 ml for garnish), onion, and broth in a blender or food processor.
3. Season the soup to taste with black pepper and chill until ready to serve.
4. Ladle the soup into serving bowls, top with yogurt and sprinkle with cucumber, cilantro/basil, radish, bell pepper, and green onion.
juice of 1 organic lime
2 medium organic cucumbers, diced
1 cup (240 ml) chopped organic onion
3 cups (720 ml) organic vegetable broth
black pepper to taste
1/2 cup (120 ml) organic plain yogurt
1/4 cup (60 ml) each: chopped cilantro or basil, organic red radish, diced organic bell pepper, and thinly sliced organic green onion (green part only)
1. Toss the avocados with the lime in a bowl.
2. Purée the avocado, cucumber (minus 1/4 cup/60 ml for garnish), onion, and broth in a blender or food processor.
3. Season the soup to taste with black pepper and chill until ready to serve.
4. Ladle the soup into serving bowls, top with yogurt and sprinkle with cucumber, cilantro/basil, radish, bell pepper, and green onion.
