Gazpacho, Green Serves 6

Mince 1.2 c green pepper; set aside for garnish. Place remaining pepper in bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds. Coarsely chop cucumber. Mince 1.4 c cucumber; set aside for garnish. Add remaining cucumber to pepper in large bowl. Cut avocado into chunks. In large bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil, sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree vegetable mix in food processor until smooth. Transfer to another large bowl or 8-cup measuring cup. Stir in 1.5 c cold water. Cover and refrigerate 2 hours to allow flavors to blend. Ladle soup into bowls, garnish w cilantro leaves, green pepper and cucumber. Serve chilled.

Pepper, Green 1 seeded and chopped
Cucumber 1 medium, peeled
Avocado 1 ripe, peeled
Tomato 3 medium green (.75 lb), cored and chopped
Cilantro 0.5 c leaves
Onion 1 small, peeled, quartered
Garlic 2 cloves, peeled
Lime Juice 6 T fresh
Olive Oil 2 T
Sugar 2 tsp
Cumin 1.5 tsp
Salt 1.5 tsp
Cayenne Pepper 0.125 tsp