Ingredients

• 2 medium Cucumbers; peeled
• 3 cups Chicken broth
• 1/2 teaspoon Tabasco sauce; or to taste
• 1/4 cup Fresh cilantro or parsley; firmly packed
• 2 tablespoons Lime juice
• 2 medium Firm/ripe avocados
• 1/2 teaspoon Salt
• 1/2 small Red onion
• Fresh cilantro sprigs; for garnish

Directions

• Cut one cucumber in chunks and put in the blender; whirl with 2 cups of the chicken broth, cilantro, lime juice, salt and Tabasco until smoothly pureed.
• Peel, pit and coarsely chop avocados.
• Put into a food processor and add the pureed mixture and the rest of the chicken broth.
• Whirl very briefly to coarsely puree the avocado, leaving some chunks.
• Cover and chill at least 2 hours or overnight.
• Just before serving, finely mince the red onion; seed and chop the second cucumber.
• Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro.
• Offer the minced onion and chopped cucumber on the side to add individually to taste.
• Recipe by: Carole Rock Posted to recipelu-digest by “Crane C.
• Walden”
• net> on Feb 5, 1998