Summer Gazpacho Soup with Avocado-Lime Garnish. Recipe

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Prep time:
Servings: 6 cups
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Ingredients

Cost per serving $1.07 view details
  • 1 cup peeled, seeded & chopped Vine Tomatoes.
  • 1 cup chopped Red Onion.
  • 1 cup chopped Green Bell Pepper.
  • 1 cup chopped & seeded English Cucumber.
  • 1 1/2 teaspoons minced, fresh Garlic.
  • 1 small Serrano Chile Pepper, seeded & diced fine.
  • 1 1/2 teaspoons Kosher Salt.
  • 1/4 teaspoon of Cayenne pepper.
  • 1/4 cup tomato paste.
  • 1 tablespoon Red Wine Vinegar.
  • 1/4 cup + 2 tablespoons extra virgin Olive Oil.
  • 3 cups all Natural Tomato Juice.
  • 1-tablespoon fresh squeezed lemon juice.
  • Spring of Lemon Thyme or regular Thyme.

Directions

  1. Mix all of the above ingredients together in a bowl or container
  2. and cover. Place in the refrigerator overnight so that all the
  3. flavors have time to marinate.
  4. Note: For less heat, use just a pinch of Cayenne Pepper.
  5. The next day, remove the spring of thyme, and blend all of the
  6. ingredients in a blender or food processor until the Gazpacho is
  7. smooth. Refrigerate the Gazpacho until ready to serve. Ladle
  8. the cold soup into whatever cups or bowls you want to use and
  9. garnish with Avocado Topping.
  10. Avocado-Lime Garnish.
  11. Note: Topping should be made right before serving.
  12. 1 large Haas Avocados-diced.
  13. 1 teaspoon of fresh lime squeezed juice.
  14. Pinch of Kosher salt.
  15. 2 tablespoons chopped Cilantro. (optional)
  16. Directions:
  17. Gently mix the diced avocado, limejuice & salt in a small bowl.
  18. Spoon a small amount onto each soup bowl and garnish with a
  19. pinch of Cilantro.
  20. 


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Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 6 servings
Calories 290  
Calories from Fat 240 83%
Total Fat 27.16g 34%
Saturated Fat 3.76g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1003mg 42%
Potassium 429mg 12%
Total Carbs 11.27g 3%
Dietary Fiber 2.2g 7%
Sugars 7.22g 5%
Protein 2.05g 3%
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