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Modern gazpacho with avocado

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Refrigeration Time: 120 minutes
Modern gazpacho with avocado

Modern gazpacho with avocado recipePhoto, Michael Alberstat.

Chatelaine Triple Tested

Ingredients

  • 1 yellow bell pepper

  • 1 red bell pepper

  • 2 tomatoes

  • 2 tbsp red-wine vinegar

  • 1 tbsp vegetable oil

  • 1/4 tsp salt

  • 2 tbsp parsley or cilantro leaves

  • 1 tbsp lime juice

  • 1 small, ripe-but-firm avocado

Instructions

  • Core peppers and tomatoes and cut into chunks. Add to blender and whirl until puréed. Pour into a pitcher. Refrigerate until chilled, 2 hours.

  • Rinse blender and add vinegar, oil, salt, cilantro and lime juice. Blend well. To serve, pour gazpacho into 4 glasses. Spoon 1 tbsp vinegar mixture over each. Dice avocado, then scatter over soup. Serve immediately.


Nutrition (per serving)

Calories 120, Protein 2g, Carbohydrates 10g, Fat 9g, Fibre 4g, Sodium 151mg.

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