Recipe - Green Gazpacho

2 lg Cucumbers
1 bn Watercress
3 Scallions
1 Green pepper
2 Avocados
1 cn (133/4oz) chicken broth
3 tablespoon White wine vinegar
One half teaspoon Red pepper sauce
One fourth cup Reducedcalorie sour cream
1 md Tomato; chopped
Whole wheat crackers; (opt.)

Cut cucumbers in 1/2" slices. Remove and discard stems from watercress. Cut
scallions in 2" pieces. Cut pepper in large chunks. In food processor,
puree cucumbers til smooth; add watercress, scallions and pepper; blend til
smooth, 12min. Transfer cucumber mix to large bowl. Pare avocados, cut in
half and remove and discard pit. In food processor, blend avocado til
smooth. Stir in cucumber mix w/ chicken broth, vinegar and red pepper
sauce. Season w/ salt. Chill, covered, 2 hours. Garnish w/ sour cream and
tomato. Serve w/ crackers.

Posted to KitMailbox Digest by "Dan/Trina D." itisme@swbell.net on Jan
06, 1998