Creamy Avocado Gazpacho With Pica De Gallo

Serves 4

For the soup:
2 ripe avocados (large enough to render 2 cups of flesh)
2 tbsp. fresh lime juice
2 tbsp. fresh lemon juice
2 cups chicken broth
1½ cups half & half or light cream
Salt to taste

Peel and pit the avocados. Purée the avocado flesh in a food processor fitted with a metal blade along with the lime and lemon juices. Add the stock and cream and process until smooth. Adjust flavor with salt to taste and chill at least two hours.

For the Pica de Gallo:
2 small ripe tomatoes, cored, peeled, seeded and diced
1 small cucumber, peeled, seeded and diced
1 small red bell pepper, seeded, de-ribbed and diced
1 Habañero pepper, seeded, de-ribbed and minced *
2 scallions, thinly sliced
2 tsp. minced fresh garlic
2 tbsp. chopped cilantro leaves
½ tsp. ground cumin
Salt to taste

Combine all ingredients and let stand at room temperature for 30 minutes.

Serve the chilled avocado soup in chilled soup plates garnished with the Pica de Gallo in the center.

* Note: When working with potent chile peppers, work with latex gloves, because even repeated hand washing will not be effective in removing the large amounts of capsaicin (the compound that gives chile peppers their fiery nature) which can irritate the eyes and skin.

Enjoy!

Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho,  Crispy Garlic Tofu Bites,  Fresh Peach Gratin, 

Green Tofu Dressing,  Grilled Mahi Mahi,  Grilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa Pilaf,  Mango Black Bean Salsa,  Millet Yam Cakes

Penne Pomodoro,  Poached Pears,  Quinoa Tabbouleh,  Roasted Beet Salad

Roasted Tomato Salad,  Salmon Cakes,  Soy Ice Cream,  Tabouli Salad,  Tofu Stir Fry,

Tofu Remoulade,  Turkey Sausage,  Verdue Misto

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