CREAMY AVOCADO GAZPACHO
Make and share this Creamy Avocado Gazpacho recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a blender in the order listed.
- Start blender on low speed for a few seconds, then switch to high; blend until creamy and smooth, about 1 1/2 minutes.
- Pour into 2 soup bowls.
- Dice reserved avocado and gently drop them into the center of the bowl.
- Add a mint leaf and sprinkle diced avocado with paprika if desired.
- Enjoy!
Nutrition Facts : Calories 223.9, Fat 15.1, SaturatedFat 2.2, Sodium 600.7, Carbohydrate 24.5, Fiber 9.1, Sugar 9.1, Protein 4.2
CREAMY GREEN GAZPACHO
Provided by Joe Yonan
Categories Soup/Stew Leafy Green Tomato No-Cook Vegetarian Quick & Easy Avocado Cucumber Summer Healthy Watercress
Number Of Ingredients 15
Steps:
- Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
- Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
- Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
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- Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
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- Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).
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