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Chilled Avocado Gazpacho

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Chilled Avocado Gazpacho

This no-cook cold soup makes an easy, refreshing, and delicious appetizer or first course, especially in the hot months of summer.

Ingredients

Servings   8  

  • 2 1/2 cups water
  • 1 medium avocado
  • 2 tablespoons red wine vinegar
  • 2 cups yellow cherry tomatoes
  • 1 large cucumber, peeled and cut into 1-inch pieces
  • 1 medium green bell pepper, chopped
  • 1 small yellow onion, coarsely chopped
  • 1 tablespoon minced fresh jalapeño, seeds and ribs discarded
  • 2 medium garlic cloves
  • 1/2 teaspoon salt
  • 8 large cooked shrimp
  • 8 red cherry tomatoes (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, and vinegar until smooth.
  2. Add the yellow cherry tomatoes, cucumber, bell pepper, onion, jalapeño, garlic, and salt, processing until smooth.
  3. Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
  4. When ready to serve, pour the soup into clear glass mugs. To garnish, place 1 shrimp and 1 red cherry tomato on a cocktail skewer. Garnish the rim of each mug with a skewer.

Nutrition Facts

Chilled Avocado Gazpacho

CaloriesCalories

56 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 56
Total Fat 4.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 159 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g

Dietary Exchanges
1 vegetable, 1 fat

 

This no-cook cold soup makes an easy, refreshing, and delicious appetizer or first course, especially in the hot months of summer.

Nutrition Facts

Chilled Avocado Gazpacho

CaloriesCalories

56 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving
×
Calories 56
Total Fat 4.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 159 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g

Dietary Exchanges
1 vegetable, 1 fat

Ingredients

Servings   8  

  • 2 1/2 cups water
  • 1 medium avocado
  • 2 tablespoons red wine vinegar
  • 2 cups yellow cherry tomatoes
  • 1 large cucumber, peeled and cut into 1-inch pieces
  • 1 medium green bell pepper, chopped
  • 1 small yellow onion, coarsely chopped
  • 1 tablespoon minced fresh jalapeño, seeds and ribs discarded
  • 2 medium garlic cloves
  • 1/2 teaspoon salt
  • 8 large cooked shrimp
  • 8 red cherry tomatoes (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, and vinegar until smooth.
  2. Add the yellow cherry tomatoes, cucumber, bell pepper, onion, jalapeño, garlic, and salt, processing until smooth.
  3. Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
  4. When ready to serve, pour the soup into clear glass mugs. To garnish, place 1 shrimp and 1 red cherry tomato on a cocktail skewer. Garnish the rim of each mug with a skewer.

 

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