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Avocado Gazpacho
Avocados add a smooth, creamy texture to this classic summer soup. Plan to make it ahead of time. On a hot day it is especially refreshing if you chill it for several hours before serving. To stretch it into a meal, serve with additional toppings such as chopped hard-boiled eggs, whole-grain croutons, diced bell peppers, and fresh chopped parsley or basil.
Ingredients:
- 2 cups chicken or beef broth
- ½ cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 10 Roma tomatoes, chopped
- 1 ½ large green bell peppers, chopped
- 1 small red onion, chopped
- 1 tablespoon paprika
- 1 clove garlic
- Salt and freshly ground pepper to taste
- ½ European cucumber, peeled, cut in half lengthwise and chopped
- 1 large, ripe avocado, seeded, peeled and cut into 1-inch cubes
Instructions:
- Combine the broth, lemon juice, olive oil, tomatoes, peppers, onion, paprika, garlic, salt and pepper in a blender or food processor.
- Pulse until the mixture is combined but still slightly chunky; it should not be completely smooth.
- Pour the mixture into a bowl and chill for several hours or overnight. To serve, stir well, ladle soup into bowls and top with cucumber and avocado.
Nutritional Analysis:
Calories: 220, Fat: 15 g, Sodium 390 mg; Carbohydrates: 20 g, Protein: 6 g.
Yield:
4 servings Tags:
