Gazpacho Stuffed Avocado
|Lemon juice||3 Tablespoon|
|Peeled seeded chopped tomato||1 1⁄2 Cup (24 tbs)|
|Diced peeled cucumber||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Small, minced or pressed|
|Red wine vinegar||1 Tablespoon|
|Olive oil/Salad oil||2 Tablespoon|
|Liquid hot pepper seasoning||1⁄8 Teaspoon|
|Shredded iceberg lettuce||3 Cup (48 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cut avocados in half lengthwise and remove pits.
Spoon out pulp in large pieces, leaving about 1/4-inch thickness of avocado in skin.
Brush all exposed surfaces of avocado in shells with about 1 tablespoon of the lemon juice; cover and chill.
Dice avocado pulp and combine with remaining lemon juice, tomato, cucumber, pepper, onion, garlic, vinegar, olive oil, salt, and hot pepper seasoning.
Mix lightly, then cover and chill for several hours.
Divide lettuce evenly among 6 salad plates.
Place an avocado shell on each plate.
Mound equal amounts of gazpacho mixture into each shell.
Pass sour cream to spoon over individual servings.