Zesty Gazpacho With Avocado Salsa

Gazpacho is a refreshing and flavorful Spanish cold soup that is perfect for hot summer days. This zesty gazpacho recipe is topped with a delicious avocado salsa, adding a creamy and tangy twist to the traditional dish.

Zesty Gazpacho With Avocado Salsa

Ingredients

  • 6 ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a blender, combine the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, and lime juice. Blend until smooth.
  2. Season the gazpacho with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving.
  3. In a small bowl, gently mix together the diced avocado and chopped cilantro to make the salsa.
  4. To serve, ladle the chilled gazpacho into bowls and top with a spoonful of avocado salsa.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
3g
Fat
8g

Supplies

Blender Chopping board Knife Bowls Spoons

Tools

Refrigerator

Serving suggestions

Serve the gazpacho with a side of crusty bread or a light salad for a complete meal.

Tips & tricks

For an extra kick of heat, add a few dashes of hot sauce to the gazpacho before chilling.

Cost

$12