Modern gazpacho with avocado

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PREP TIME

10 min

Makes

4 Servings

* PLUS Refrigeration Time: 120 minutes
Modern gazpacho with avocado

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
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 151 mg.