Avocado Gazpacho

This creamy and refreshing gazpacho with a twist is great for hot days and when you need something quick. I threw everything into my favorite kitchen companion, the Vita-Mix, and it was ready in minutes. Perfect with sandwiches or quesadillas.

The recipe calls for cucumbers, but my hubby passionately HATES them... so I use zucchinis instead and actually like the taste better. Use whichever you prefer.

Avocado Gazpacho

By Marillyn Beard

• 1 cucumber (peeled) or zucchini, seeded and chopped
• 1-3 garlic cloves
• 1 Spanish onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 cup lettuce, chopped
• small handful fresh dill or cilantro, chopped
• 1 cup water
• 2 avocados
• 1 lime, juiced
• 2 Tbsp. vodka or tequila (optional)
• Salt and white pepper to taste
• chopped fresh dill or cilantro, little tomatoes and chopped avocado for garnish

Place cucumber or zucchini, garlic, onion, red pepper, lettuce, dill or cilantro and water in blender. Blend until smooth. Cut avocados in half, lengthwise. Scoop out 1 1/2 of avocado into the blender. Blend until smooth. Transfer mixture to a medium-sized bowl. Stir in lime juice, vodka or tequila (optional), salt and white pepper to taste. Garnish with remaining 1/2 avocado (finely chopped), little tomatoes and chopped dill or cilantro.

Hot Mexican-style: Add 1/2 tsp. chile powder and 1/2 tsp. chopped jalapenos.

NOTE: I've never used vodka or tequila and it still tasted great. I guess some people would like the "kick" it would give to the gazpacho. Maybe someday I'll try ;o)