Name: Gazpacho Avocado Soup
Prep time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: • ½ cup chopped red pepper; • ½ cup chopped yellow pepper; • ½ cup chopped onion; • ½ cup chopped cucumber; • ¼ cup of chopped peeled carrots; • 1 cup of canned whole plum tomatoes; • 2 tsp. minced Jalapeno pepper; • 1 tbsp. olive oil; • 2 tsp. of minced garlic; • 2 cups of vegetable broth; • 2 ½ cups of tomato sauce; • ½ cup of red wine vinegar; • ¼ cup of chopped cilantro; • ¼ tsp. salt; • ¼ tsp. pepper; • 2 avocado

Authorluvafoodie

DifficultyIntermediate

A zesty, cool pepper Gazpacho that relishes well in the day!

Yields1 Serving

Prep Time2 hrs 30 mins

• ½ cup chopped red pepper

• ½ cup chopped yellow pepper

• ½ cup chopped onion

• ½ cup chopped cucumber

• ¼ cup of chopped peeled carrots

• 1 cup of canned whole plum tomatoes

• 2 tsp. minced Jalapeno pepper

• 1 tbsp. olive oil

• 2 tsp. of minced garlic

• 2 cups of vegetable broth

• 2 ½ cups of tomato sauce

• ½ cup of red wine vinegar

• ¼ cup of chopped cilantro

• ¼ tsp. salt

• ¼ tsp. pepper

• 2 avocado

1. In a food processor: pulse together, red and yellow peppers, cucumber, carrot, onion, jalapeno pepper, olive oil, garlic, salt, and pepper until finely chopped

2. Add to mixture, 1 cup chopped drained whole plum tomatoes and cilantro. Pulse for two minutes on medium.

3. In a large bowl transfer tomato mixture.

4. Stir into bowl vegetable broth, red wine vinegar and tomato sauce.

5. Refrigerate for a 2 hours.

6. Garnish each serving with 3-4 slices of avocado.

CategoryAppetizers, Main Course

Ingredients