This no-cook dish with its vibrant color makes a great appetizer or starter soup.
Chilled Avocado Gazpacho
Calories56 Per Serving
Protein1g Per Serving
Fiber3g Per Serving
|Total Fat||4 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||3 g|
1 vegetable, 1 fat
2 1/2 cups water
1 medium avocado
2 Tbsp red wine vinegar
2 cups yellow cherry tomatoes and (optional) 8 cherry tomatoes, divided use
1 large cucumber (peeled, cut into 1-inch pieces)
1 medium green bell pepper (chopped)
1 Tbsp minced, fresh jalapeño (seeds and ribs discarded)
2 medium garlic cloves
1/2 tsp salt
8 large cooked shrimp
In a food processor or blender, process the water, avocado, and vinegar until smooth.
Add 2 cups yellow cherry tomatoes, the cucumber, bell pepper, onion, jalapeno, garlic, and salt, processing until smooth.
Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
Using 8 cocktail skewers, pierce 1 shrimp and 1 of the remaining 8 cherry tomatoes with each skewer. Garnish the soup with the skewers.