Chunky Gazpacho with Tofu & Avocado
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Refreshing gazpacho comes together quickly using a food processor to chop the vegetables. Tofu melds well with the spicy flavors.
Ingredients
Roasted red peppers (packed in water)
2 tsp(s), cored, seeded, cut into large pieces (~3 cups)
Cucumber
1 large, split lengthwise, seeded, cut into large pieces (~
Red onion
1 medium, cut into large pieces (~ ¾ cup)
Canned salted tomato juice
32 oz
Sherry vinegar
3 tbsp(s), minced
Fresh dill
3 tbsp(s)
Minced garlic
2 tsp(s)
Extra firm tofu
1½ oz, diced
Table salt
2 tsp(s)
Black pepper
½ pinch(es)
Avocado
1 medium, diced (~1 cup)
Fresh lime juice
1 tbsp(s)
Red bell pepper
1 cup(s), chopped
Plum tomato
1 cup(s)
Firm tofu
1 cup(s)
Marinara sauce
1 cup(s)
Store-bought marinara sauce
1 cup(s)
Instructions
1
Working in batches by vegetable, pulse peppers, tomatoes, cucumbers, and onions in a food processor until coarsely chopped. Combine in a large bowl with tomato juice, vinegar, dill, and garlic. Fold in tofu and season with salt and pepper. Chill well. When ready to serve, garnish each bowl with avocado and drizzle with lime juice
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