CHEF JEFF — ONE BYTE AT A TIME: Cucumber Gazpacho

Cool down on a hot day with a cold soup.

Cucumber Gazpacho

4 large cucumbers

2 large avocados

2 medium shallots

¼ cup olive oil

2 tablespoons sherry vinegar

Juice of one lime

½ teaspoon sea salt

Drop or two Tabasco sauce

Cilantro (for garnish)

Peel cucumber. Cut off ends. Cut in manageable pieces, about 4 to 5 inches long. Slice away part with seeds, leaving flesh. Do this with all of your cucumbers. Put in blender.

Peel avocados and add to blender, too, along with rest of ingredients. Puree until smooth. Taste and adjust ingredients. 3. Refrigerate 2 to 3 hours, at least, so flavors can come together. Garnish with cilantro.

Yield: Serves 2.

Approximate nutritional analysis per serving: 326 calories, 29 grams fat, 17 grams carbohydrates, 4 grams protein, no cholesterol, 252 milligrams sodium, 5 grams dietary fiber, 75 percent of calories from fat.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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