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
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.
-
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.
