Shelley's Recipe of the Week

The following is Shelley's recipe of the week:

Guacamole Gazpacho

Serves 8

The flavors of lime, cilantro and avocado combine in
this creamy gazpacho. The cucumber contributes a
light crunch.

3 ripe Rancho del Sol avocados, peeled and pitted
2 cups low-sodium vegetable stock
1 bunch scallions, chopped
Juice of 2 limes
1 tsp. ground cumin
1/8 tsp. hot pepper sauce, or more to taste
2 large ripe tomatoes, chopped
1 cup chopped cucumber
2 Tbs. chopped cilantro
1/4 cup fresh almond milk, optional

1. Put 2 Rancho del Sol avocados, organic vegetable
stock, 1/2 cup of pH Miracle water, 1/4 cup scallions,
organic lime juice, cumin, and hot pepper sauce
in food processor or blender (Vita Mix), and purée
until smooth. Transfer soup to non-metallic container,
cover and refrigerate until chilled, 1 to 2 hours.

2. To serve, chop remaining avocado, and stir it,
as well as remaining scallions, tomatoes, cucumber
and cilantro, into soup. Ladle into bowls, and
garnish with dollop of almond milk, if using.

For additional alkaline recipes go to:

www.phmiraclelving.com

or read

The House of Health I and II.

Not part of our alkaline community go to:

www.phmiracleliving.com

Copyright © 2007 by Robert O. Young, Ph.D.