Ingredients

Yields 4 servings (approx. 5 cups)

2 cups cucumber, peeled, seeded, and diced
3 avocados, filly ripened
1 cup fresh tomato, diced
1/2 cup yellow onion, diced
2 cups ready-to-serve chicken broth
1/2 tsp. fresh lime juice
salt to taste

Directions

Slice half of 1 avocado into 8 slices. Reserve the avocado slices and part of the cucumber, onion, and tomato for use as garnish. Dice the remaining avocado, and place in blender with the diced cucumber, tomato, onion, broth, lime juice, and salt. Blend thoroughly until smooth. To serve, spoon gazpacho into a soup bowl and place 2 slices of the reserved avocado with cucumber, tomato, and onion in the center.