Gazpacho with Avocado Puree Recipe

Name: Gazpacho with Avocado Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds medium tomatoes, shallow X cut in skin on side opposite stem; 3 cups low-salt chicken broth; 3/4 cup finely chopped red onion; 2/3 cup fresh lime juice; 6 garlic cloves, finely chopped; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh cilantro; 2 medium Haas avocados (about 1 pound), peeled, seeded, diced; 2 serrano chiles, stemmed, seeded, deveined, minced; 2 tablespoons (about) cold water; 4 tablespoons extra-virgin olive oil

Servings: persons

5 pounds medium tomatoes, shallow X cut in skin on side opposite stem
3 cups low-salt chicken broth
3/4 cup finely chopped red onion
2/3 cup fresh lime juice
6 garlic cloves, finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro
2 medium Haas avocados (about 1 pound), peeled, seeded, diced
2 serrano chiles, stemmed, seeded, deveined, minced
2 tablespoons (about) cold water
4 tablespoons extra-virgin olive oil

1
Bring large saucepan of water to boil.
2
Drop in 3 tomatoes; cook 30 seconds.
3
Using slotted spoon, transfer tomatoes to plate.
4
Repeat.
5
When cool, peel tomatoes starting at X.
6
Cut tomatoes in half horizontally; squeeze out seeds and juice.
7
Place tomatoes in processor.
8
Using on/off turns, chop to coarse puree.
9
Transfer puree to strainer; let drain 30 minutes, stirring often.
10
Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl.
11
Season gazpacho with salt and pepper.
12
Chill 2 hours or up to 1 day.
13
Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth.
14
Season with salt; add more water to thin if desired.
15
Ladle gazpacho into bowls.
16
Top with avocado puree, then drizzle of oil.

790

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 12 ingredients. The key ingredients include: 5 pounds medium tomatoes, shallow X cut in skin on side opposite stem, 3 cups low-salt chicken broth, 3/4 cup finely chopped red onion, 2/3 cup fresh lime juice, and more.

Yes, Gazpacho with Avocado Puree 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.

Gazpacho with Avocado Puree

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