Jeanne’s Pink Summer Gazpacho

1 cup slivered almonds or pine nuts

2 pieces white or wheat bread or 1 cup breadcrumbs
6 fresh plum tomatoes, cut in quarters
1/2 long hydroponic cucumber, or two small kirbys, sliced
1/2 cup vegetable oil
1/2 cup cider vinegar (you can use balsamic but it will change the color and flavor of the soup to something more intense)
1 tbsp ground cumin
1 tbsp ground cloves
1/2 tsp chili pepper or cayenne
salt and pepper to taste
2 cups chicken broth
1 cup half and half
1 avocado, cut in small bite-size pieces

Pulverize the almonds or pine nuts in a Cuisinart, then whiz in the bread. Add the tomatoes, cucumber, oil and vinegar and spices and pulverize until smooth. Pour into a very large bowl and add the chicken broth and half and half and blend well. Taste it and add more of whatever spices or salt you think is needed. Chill thoroughly and serve with a little group of avocado pieces mounded in the center. Delicious, and so good for you! If you like a more elegant soup, you can peel the cucumber first, or you can strain the soup. But I find the green bits and the nutty bits are very nice.