Avocado gazpacho recipe

189 ratingsRate
  • Serves 4
  • 20 mins to prepare and 1 hr to cool
  • 210 calories / serving
  • Healthy
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avacado itgazpacho soup 002

Place the avocados, vegetable stock, lemon rind and juice into a food processor and blend to a thin puree. Pour into a large bowl and set aside.

Place the tomatoes, cucumber, peppers and garlic into a food processor then blend to puree, season to taste.

Add the tomato mixture to the avocado puree and mix thoroughly. Cover and refrigerate for 1 hour, then serve garnished with chives.

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  • Ingredients

  • 2 ripe avocados, stoned, peeled and chopped
  • 1 lemon, rind and juice
  • 600ml (1 pint) vegetable stock
  • 2 tomatoes, skinned, de-seeded and chopped
  • 1 cucumber, chopped
  • 1 green pepper, de-seeded and chopped
  • 1 red pepper, de-seeded and chopped
  • 1 garlic clove, crushed
  • seasoning
  • freshly ground black pepper
  • 4tbsp fresh chives, chopped, to garnish
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  • Calories
    210
    11%
  • Sugar
    7g
    8%
  • Fat
    16g
    23%
  • Saturates
    4g
    20%
  • Salt
    0.8g
    14%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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