Avocado Gazpacho is a fresh twist on the traditional cold soup. Photo courtesy Avocados From Mexico.
May 2010
Last Updated December 2012
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Avocado Gazpacho Recipe
Page 3: Chilled Avocado Soup
This is Page 3 of six pages of avocado recipes. This avocado gazpacho recipe can be enjoyed year-round. It can be served room temperature instead of chilled. In fact, National Gazpacho Day is in late fall, December 6th (see all the food holidays). For a Christmas touch, add more diced red pepper garnish to the green soup.
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On The Menu
Avocado Gazpacho Recipe
Served as a first course or accompaniment, this soup is excellent paired with the Spicy Avocado & Shrimp Cocktail. You can serve the shrimp cocktail with a soup “chaser” in a juice glass or Champagne flute. Recipe yields 5 cups of soup.
Ingredients
- 3 fully ripened avocados, halved, pitted, peeled and diced
- 2 cups peeled, seeded and diced cucumbers
- 3/4 cup chopped fresh tomato
- 1/2 cup chopped onion
- 1 can (14-1/2 ounces) ready-to-serve chicken broth
- 1 to 2 tablespoons fresh lemon juice
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1-1/2 cups tortilla chips, coarsely broken
Preparation
- Reserve 1/2 cup diced avocado for later use.
- In a blender, place half of the remaining avocado, cucumber, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat with other half of ingredients. Chill in refrigerator until ready to serve.
- Just before serving: In a bowl, toss together reserved 1/2 cup avocado with the chips.
- To serve: Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound of the avocado-chip mixture. If desired, top with a small cluster of greens or cilantro springs.
Continue To Page 4: Spicy Avocado & Shrimp Cocktail
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Recipe courtesy Avocados From Mexico. All other materials
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