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Avocado Gazpacho

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

10 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each cucumbers
peeled seeded and chopped
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2 cloves garlic
quartered
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2 each shallots
quartered
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1 each green bell peppers
roughly chopped
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1 cup lettuce
torn
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1 tablespoon dill weed
chopped fresh
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1 tablespoon red wine vinegar
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1 cup chicken broth
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1 each avocados
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½ each lemon
juice of
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2 tablespoons vodka
1 x salt
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1 x white pepper
ground
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Ingredients

Amount Measure Ingredient Features
1 each cucumbers
peeled seeded and chopped
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2 cloves garlic
quartered
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2 each shallots
quartered
* Camera
1 each green bell peppers
roughly chopped
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237 ml lettuce
torn
* Camera
15 ml dill weed
chopped fresh
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15 ml red wine vinegar
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237 ml chicken broth
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1 each avocados
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0.5 each lemon
juice of
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3E+1 ml vodka
1 x salt
* Camera
1 x white pepper
ground
* Camera

Directions

PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon dill, vinegar and chicken stock (in that order) in the container of a blender or food processor.

Blend until smooth. Cut the avocado in half lengthwise.

Peel and remove the pit. Roughly chop half the avocado and add it to the mixture in the blender or processor.

Blend until smooth. Transfer to a medium bowl.

Finely chop the remaining avocado and sprinkle with the lemon juice.

Stir this into the gazpacho; add the vodka, salt and white pepper to taste.

Stir gently and chill thoroughly before serving. Garnish with remaining chopped dill.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 15149% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 95mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 18%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 59%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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