AVOCADO GAZPACHO...Green, Gluten-free & delicious...ready for Cinco de Mayo & beyond

Serves 4

1 large cucumber peeled
1/2 cup firmly packed cilantro
4tbsp lime juice
3 cups vegetable stock
1 small red onion
2 limes cut into wedges
2 medium ripe avocado's

Method:
Cut cucumber into chunks and place in blender with 1/4 cup cilantro, lime juice and 2 cups stock...blend until smooth.

Add flesh from  1 avocado and blend well.
Add the flesh from 2nd avocado and partially blend leaving chunks.
Cover and refrigerate for at least 2 hours.

Mince the red onion to make 1/4 cup, add this to the extra stock and add this to the cucumber-avocado chilled soup.

Pour into bowls and garnish with:

Chili-garlic-lime "croutons"
Take 12x 4inch corn tortillas and cut into thin strips or thin wedges..place in medium bowl.
Add 2 tsp red chili powder ( or for none spicy add smoked paprika instead) and juice of 2 limes, mix well.

Bake in 350f oven on a single layer on a cookie sheet for 15-20 mins until dried and a little golden..cool on kitchen paper, sprinkle with garlic salt or garlic powder and serve with the soup.