Avocado Gazpacho

1 cucumber, peeled and chopped or thinly sliced
1 clove garlic, pressed
2 shallots, finely chopped
1 green or red pepper, cored, seeded, and chopped
2-3 T. chopped fresh cilantro leaves
2 avocados, pitted, peeled, and chopped
1 T. red wine vinegar
1/4 t. crushed red pepper flakes
2 tomatoes, diced
Juice of 1/2 lime
2 c. water

Combine all ingredients. Remove half the mixture to a food processor; process briefly. (Do not use a blender -- this soup should remain chunky.)

Combine with remaining soup and chill 1 hour before serving.

Makes 5-6 cups.

Adapted from Recipes from the Night Kitchen, p. 134.