Chilled Avocado Gazpacho
Discover a refreshing twist on a classic with our Chilled Avocado Gazpacho. Perfect for hot summer days, this creamy, nutrient-packed soup is an exquisite blend of fresh vegetables and ripe avocados, offering a cooling and satisfying dish that is both vegan and gluten-free.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
3 large ripe avocados
2 cups diced cucumbers
1 cup diced green bell pepper
2 cups chopped tomatoes
1/2 cup diced red onion
2 cloves garlic, minced
2 tbsp fresh lime juice
2 tbsp olive oil
2 cups vegetable broth
1 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 cup chopped cilantro, for garnish
1/2 cup diced fresh mango, for garnish
Instructions
1. In a blender, combine the avocados, cucumbers, green bell pepper, tomatoes, red onion, garlic, lime juice, and olive oil.
2. Blend on high speed until smooth.
3. Add the vegetable broth, sea salt, black pepper, and cayenne pepper, blending again until fully incorporated and smooth.
4. Adjust seasoning to taste, adding more lime juice or salt if desired.
5. Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow flavors to meld.
6. Garnish with chopped cilantro and diced mango before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Best served chilled; do not reheat. If desired, let sit at room temperature for 10 minutes before serving to take off the chill.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
