Gazpacho in Avocado Boats

from Savoring Time in the Kitchen        

this recipe was adapted from Creme de Colorado cookbook

Serves 1-2

1 tablespoon thinly sliced green onions

1/4 cup tomato, cut into small dice

3 tablespoons seedless cucumber, peeled and cut into small dice

3 tablespoons green bell pepper, cut into small dice

1 teaspoon pickled jalapeno pepper, finely minced

2 teaspoons freshly squeezed lime juice

1 avocado, peeled, halved, pitted and rubbed with lime juice to prevent browning

lettuce leaves, washed and dried

tortilla chips

Combine sliced onion, diced tomato, cucumber, bell pepper, jalapeno pepper and lime juice to make gazpacho.  Rub avocado with additional lime juice.  Line a bowl or plate with lettuce leaves. Top with avocado halves and fill each half with gazpacho.  Serve with tortilla chips on the side.