Modern gazpacho with avocado

Prep 10 min
Plus Refrigeration Time: 120 minutes
Makes 4 Servings

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Ingredients

1
yellow bell pepper
1
2 tbsp
red-wine vinegar
1 tbsp
1/4 tsp
2 tbsp
parsley or cilantro leaves
1 tbsp
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

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