Chilled Avocado Gazpacho

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Chilled Avocado Gazpacho

This no-cook dish with its vibrant color makes a great appetizer or starter soup.

Nutrition Facts

Chilled Avocado Gazpacho

CaloriesCalories

56 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving
×
Calories 56
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 159 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g

Dietary Exchanges
1 vegetable, 1 fat

Ingredients

Servings  8  

  • 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

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, and vinegar until smooth.
  2. Add 2 cups yellow cherry tomatoes, the cucumber, bell pepper, onion, jalapeno, garlic, and salt, processing until smooth.
  3. Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
  4. Using 8 cocktail skewers, pierce 1 shrimp and 1 of the remaining 8 cherry tomatoes with each skewer. Garnish the soup with the skewers.

 

This no-cook dish with its vibrant color makes a great appetizer or starter soup.

Nutrition Facts

Chilled Avocado Gazpacho

CaloriesCalories

56 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving
×
Calories 56
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 159 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g

Dietary Exchanges
1 vegetable, 1 fat

Ingredients

Servings  8  

  • 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

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, and vinegar until smooth.
  2. Add 2 cups yellow cherry tomatoes, the cucumber, bell pepper, onion, jalapeno, garlic, and salt, processing until smooth.
  3. Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
  4. Using 8 cocktail skewers, pierce 1 shrimp and 1 of the remaining 8 cherry tomatoes with each skewer. Garnish the soup with the skewers.