Avocado Gazpacho Soup
red hot pepper sauce
scallions, spring or green onions
Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and hot sauce.
Pit, peel and chop avocados.
Process with puréed mixture and add the third cup of broth.
Process briefly to coarsely purée the avocado, leaving some chunks.
Chill at least 2 hours.
Just before serving, dice the green onions, and peel, seed and chop the second cucumber.
Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs or whatever fresh veggies and fruits you like.
Offer the minced onion and diced cucumber on the side to add individually.