This no-cook dish with its vibrant color makes a great appetizer or starter soup.
Nutrition Facts
Chilled Avocado Gazpacho
Calories
Protein
Fiber
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
Ingredients
-
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
-
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.