Servings
4 s
Ingredients
- 1 Cucumber peeled, seeded, chopped
- 2 Garlic cloves; quartered
- 2 Shallots; quartered
- 1 Green bell pepper; seeded, roughly chopped
- 1 cup Torn lettuce
- 1 tablespoon Chopped fresh dill
- 1 teaspoon Chopped fresh dill
- 1 tablespoon Red wine vinegar
- 1 cup Chicken stock
- 1 Avocado
- 1/2 Lemon (juice only)
- 2 tablespoons Vodka
- Salt
- Ground white pepper
Directions
- PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon dill, vinegar and chicken stock (in that order) in the container of a blender or food processor.
- Blend until smooth.
- Cut the avocado in half lengthwise.
- Peel and remove the pit.
- Roughly chop half the avocado and add it to the mixture in the blender or processor.
- Blend until smooth.
- Transfer to a medium bowl.
- Finely chop the remaining avocado and sprinkle with the lemon juice.
- Stir this into the gazpacho; add the vodka, salt and white pepper to taste.
- Stir gently and chill thoroughly before serving.
- Garnish with remaining chopped dill.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini