Avocado Gazpacho Recipe

Name: Avocado Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings; 1 ripe avocado, peeled and cut into; several chunks - Juice of 1 lime; 1 cup chicken stock or water; 6 to 8 medium golden and yellow tomatoes, peeled, seeded, and minced (to yield about 21/2 cups) , 2 serranos, seeded and minced; 4 garlic doves, minced; 2 tablespoons minced cilantro; 1 cup orange cherry tomatoes, such as Sungolds, quartered; 4 tablespoons extravirgin'olive oil - Black pepper in a mill; Put the avocado, lime juice, stock and 1 cup of water in a blender, and puree until very smooth; alternately, you can make the puree using an iInmersion blender.; Transfer the puree to a medium bowl and stir in the minced tomatoes and the serranos, garlic and cilantro.; Taste and season with salt and pepper. Chill for at least 1 hour before serving.; Just before serving, put the cherry tomatoes into a small bowl, season with salt and stir in the olive oil.; To serve, ladle the gazpacho into little cups <lnd top each with a generous spoonful of the tomatoes and the juices.

Servings: persons

Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings
1 ripe avocado, peeled and cut into
several chunks - Juice of 1 lime
1 cup chicken stock or water
6 to 8 medium golden and yellow tomatoes, peeled, seeded, and minced (to yield about 21/2 cups) , 2 serranos, seeded and minced
4 garlic doves, minced
2 tablespoons minced cilantro
1 cup orange cherry tomatoes, such as Sungolds, quartered
4 tablespoons extravirgin'olive oil - Black pepper in a mill
Put the avocado, lime juice, stock and 1 cup of water in a blender, and puree until very smooth; alternately, you can make the puree using an iInmersion blender.
Transfer the puree to a medium bowl and stir in the minced tomatoes and the serranos, garlic and cilantro.
Taste and season with salt and pepper. Chill for at least 1 hour before serving.
Just before serving, put the cherry tomatoes into a small bowl, season with salt and stir in the olive oil.
To serve, ladle the gazpacho into little cups <lnd top each with a generous spoonful of the tomatoes and the juices.

1
Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings
2
1 ripe avocado, peeled and cut into
3
several chunks - Juice of 1 lime
4
1 cup chicken stock or water
5
6 to 8 medium golden and yellow tomatoes, peeled, seeded, and minced (to yield about 21/2 cups) , 2 serranos, seeded and minced
6
4 garlic doves, minced
7
2 tablespoons minced cilantro
8
1 cup orange cherry tomatoes, such as Sungolds, quartered
9
4 tablespoons extravirgin'olive oil - Black pepper in a mill
10
Put the avocado, lime juice, stock and 1 cup of water in a blender, and puree until very smooth; alternately, you can make the puree using an iInmersion blender.
11
Transfer the puree to a medium bowl and stir in the minced tomatoes and the serranos, garlic and cilantro.
12
Taste and season with salt and pepper. Chill for at least 1 hour before serving.
13
Just before serving, put the cherry tomatoes into a small bowl, season with salt and stir in the olive oil.
14
To serve, ladle the gazpacho into little cups

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings, 1 ripe avocado, peeled and cut into, several chunks - Juice of 1 lime, 1 cup chicken stock or water, and more.

Yes, Avocado Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Gazpacho

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