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Modern gazpacho with avocado
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- Prep Time10 min
- Total Time10 min
- Makes4 Servings
*PLUS Refrigeration Time: 120 minutes
Modern gazpacho with avocado recipe
Photo, Michael Alberstat.
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.
