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Gazpacho with avocado

Time 20 minutes
Yields Serves 4
Gazpacho with avocado
1

Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Puree until smooth. Add the avocados and lemon juice and puree. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.

2

Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.


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