1. Blend together (in a food processor):
2 avocados
A bunch of fresh mint leaves
1 green bell pepper
1 yellow onion
2 medium tomatoes
4 cloves of garlic
3 tablespoons of lime juice
1 cucumber, peeled
2. Then add:
3/4 cup corn
2 more avocados, chopped (for this part try to use avocados which have just turned ripe but are not yet too mushy.)
3. Add salt and hot sauce to taste, then chill.
This gazpacho is hearty, flavorful, and rather filling on a hot day.
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