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.

Ingredients

Servings  8  

  • 2 1/2 cups water
  • 1 medium avocado
  • 2 tablespoon 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 tablespoon minced, fresh jalapeño (seeds and ribs discarded)
  • 2 medium garlic cloves
  • 1/2 teaspoon 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.

Nutrition Facts

Chilled Avocado Gazpacho

CaloriesCalories

56 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

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

 

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 tablespoon 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 tablespoon minced, fresh jalapeño (seeds and ribs discarded)
  • 2 medium garlic cloves
  • 1/2 teaspoon 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.