This no-cook cold soup makes an easy, refreshing, and delicious appetizer or first course, especially in the hot months of summer.
Chilled Avocado Gazpacho
Calories56 Per Serving
Protein1g Per Serving
Fiber3g Per Serving
|Total Fat||4.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||3 g|
1 vegetable, 1 fat
2 1/2 cups water
1 medium avocado
2 tablespoons red wine vinegar
2 cups yellow cherry tomatoes
1 large cucumber, peeled and cut into 1-inch pieces
1 medium green bell pepper, chopped
1 small yellow onion, coarsely chopped
1 tablespoon minced fresh jalapeño, seeds and ribs discarded
2 medium garlic cloves
1/2 teaspoon salt
8 large cooked shrimp
8 red cherry tomatoes (optional)
In a food processor or blender, process the water, avocado, and vinegar until smooth.
Add the yellow cherry tomatoes, cucumber, bell pepper, onion, jalapeño, 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).
When ready to serve, pour the soup into clear glass mugs. To garnish, place 1 shrimp and 1 red cherry tomato on a cocktail skewer. Garnish the rim of each mug with a skewer.