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gazpacho with avocado

Spicy Gazpacho with Avocado

Servings 6
Author Cesar Diaz

Ingredients

  • 6-8 ripe tomatoes diced
  • 1 cucumber diced
  • 1 sweet red pepper diced
  • 2 garlic cloves minced
  • 1 hass avocado diced
  • 1 cup of vegetable juice
  • 1/2 cup of Swanson chicken broth
  • 1/4 cup of olive oil
  • 3 tablespoons of vinegar
  • 1 tablespoon of lime juice
  • 1 teaspoon of chipotle hot sauce
  • 1 teaspoon of sugar
  • salt and pepper to taste
  • FOR GARNISH
  • plain yogurt
  • grilled shrimp
  • cilantro
  • 1 hass avocado cut into slices
  • green and yellow peppers diced

Instructions

  1. Combine the tomatoes, cucumber, half of the red pepper, garlic and one avocado in a blender and add the chicken broth, olive oil, vegetable juice, vinegar and lime juice.
  2. Blend on highest setting for about 4 minutes or until smooth.
  3. Put the mixture through a colander to remove all skin and seeds and obtain a smooth creamy soup.
  4. Add the sugar, salt and pepper to taste and mix well.
  5. Cool in the refrigerator for at least 3 hours.
  6. Garnish with a spoonful of yogurt, cilantro, avocado slices, green and red pepper and add a couple of grilled shrimp.