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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Peel cucumber. Cut a few thin slices from cucumber and onion; reserve for garnish.
Finely chop remaining cucumber and onion; chop avocado. Combine cucumber, onion,
avocado, oregano, olive oil, and vinegar in a serving bowl. Stir in tomato juice. Top with
reserved cucumber and onion slices; then cover and refrigerate until cold.
To serve, place 2 or 3 ice cubes in each individual bowl; ladle soup into bowls over
ice. Serve with lime wedges.
| Ingredients:
1/2 medium Cucumber
1/2 medium Red Onion
1/2 medium Avocado, pitted and peeled
1/2 Teaspoon(s) Oregano
3 Tablespoon(s) Olive Oil
2 Tablespoon(s) Wine Vinegar
4 Cup(s) Tomato Juice
2 Limes, cut into wedges |
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