Avocado gazpacho recipe

190 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr to cool
  • 199 calories / serving
  • Healthy
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Place the avocados, vegetable stock, lemon rind and juice into a food processor and blend to a thin purée. Pour into a large bowl and set aside.

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

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

  • 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
  • Energy 825kj 199kcal 10%
  • Fat 15g 22%
  • Saturates 3g 16%
  • Sugars 8g 8%
  • Salt 1g 17%

of the reference intake
Carbohydrate 8.6g Protein 3.7g Fibre 6.3g


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