Cream-Style Gazpacho With Avocado
|Hard cooked eggs||4|
|Oil||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic salt||1 Teaspoon|
|Fresh tomatoes||5 Medium|
|Dairy sour cream||1 Cup (16 tbs)|
Peel eggs; slice in half and remove yolks; set whites aside.
Put egg yolks into a small bowl and mash with fork; blend in oil until of paste consistency.
Blend in mustard, worcestershire sauce, lemon juice, garlic salt, and pepper.
Peel tomatoes; set aside one for garnish; coarsely chop remaining 4 and put into an electric blender.
Pare and seed cucumber.
Set aside 1/4 as garnish; chop remaining 3/4 and place in blender with tomatoes.
Peel, coarsely chop, and add onion to blender.
Peel avocado and place half in blender with vegetables.
Reserve remaining half for garnish.
Blend contents of blender until smooth.
Add egg yolk mixture and blend until thoroughly mixed.
Add sour cream gradually, blending well.
Pour soup into container with cover.
Chop remaining tomato, cucumber, and hard cooked egg whites and add to soup.
Slice remaining avocado half thinly and add to soup.
Stir in lightly.
Cover and refrigerate until well chilled.