Modern gazpacho with avocado

Name: Modern gazpacho with avocado
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 yellow bell pepper; 1 red bell pepper; 2 tomatoes; 2 tbsp red-wine vinegar; 1 tbsp vegetable oil; 1/4 tsp salt; 2 tbsp parsley or cilantro leaves; 1 tbsp lime juice; 1 small, ripe-but-firm avocado

Prep Time10 mins
Total Time10 mins
Makes4 Servings

*PLUS Refrigeration Time: 120 minutes

Modern gazpacho with avocado recipe
Photo, Michael Alberstat.

Ingredients

1 yellow bell pepper
1 red bell pepper
2 tomatoes
2 tbsp red-wine vinegar
1 tbsp vegetable oil
1/4 tsp salt
2 tbsp parsley or cilantro leaves
1 tbsp lime juice
1 small, ripe-but-firm avocado

Instructions

Core peppers and tomatoes and cut into chunks. Add to blender and whirl until puréed. Pour into a pitcher. Refrigerate until chilled, 2 hours.
Rinse blender and add vinegar, oil, salt, cilantro and lime juice. Blend well. To serve, pour gazpacho into 4 glasses. Spoon 1 tbsp vinegar mixture over each. Dice avocado, then scatter over soup. Serve immediately.

Nutrition (per serving)

Calories 120, Protein 2g, Carbohydrates 10g, Fat 9g, Fibre 4g, Sodium 151mg.

FILED UNDER:

Healthy Recipes Vegetarian lunch vegetables Soups chilled