Creamy Guacamole Gazpacho

The flavors of lime, cilantro and avocado combine in this creamy gazpacho. The cucumber contributes a light crunch

Creamy Gazpacho soup
Creamy Gazpacho soup

3 ripe avocados, peeled and pitted
2 cups low-sodium vegetable stock
1 bunch scallions, chopped
Juice of 2 limes
1 tsp. ground cumin
⅛ tsp. hot pepper sauce, or more to taste
2 large ripe tomatoes, chopped
1 cup chopped cucumber
2 Tbs. chopped cilantro
¼ cup dairy or soy sour cream, optional

Put 2 avocados, vegetable stock, 1/2 cup water, 1/4 cup scallions, lime juice, cumin and hot pepper sauce in food processor or blender, and purée until smooth. Transfer soup to non-metallic container, cover and refrigerate until chilled, 1 to 2 hours.

To serve, chop remaining avocado, and stir it, as well as remaining scallions, tomatoes, cucumber and cilantro, into soup. Ladle into bowls, and garnish with dollop of sour cream, if using.

Vegetarian Times