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.
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
- In a blender, combine the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, and lime juice. Blend until smooth.
- Season the gazpacho with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving.
- In a small bowl, gently mix together the diced avocado and chopped cilantro to make the salsa.
- 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