Chunky Gazpacho with Tofu and Avocado
2
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
Red bell pepper
2 medium, cored, seeded, cut into large pieces (3 cups)
Plum tomato
4 medium, Cored, cut in large pieces
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)
Fresh dill
3 tbsp(s), minced
Minced garlic
2 tsp(s)
Firm tofu
1½ cup(s), diced
Table salt
2 tsp(s)
Black pepper
½ pinch(es)
Avocado
1 medium, diced (1 cup)
Fresh lime juice
1 tbsp(s), for garnish
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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