4

Blender Gazpacho with Avocado

Total Time
2 hr 15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Ingredients

mixed-vegetable juice

2 cup(s)

fresh tomato(es)

1 large, chopped

uncooked bell pepper(s)

½ item(s), medium, red variety, chopped

English cucumber(s)

¼ medium, peeled and chopped

uncooked red onion(s)

½ small, chopped

cilantro

¼ cup(s), whole leaves

garlic clove(s)

2 medium clove(s), chopped

jalapeño pepper(s)

1 Tbsp, chopped (leave in seeds for extra heat)

white balsamic vinegar

2 Tbsp

olive oil

1 Tbsp

fresh lime juice

1 Tbsp

table salt

¾ tsp

black pepper

¼ tsp

avocado

½ medium, pitted, peeled ,and diced

Instructions

  1. Combine all ingredients except avocado in blender. Pulse until finely chopped but still chunky, 4-5 times. Transfer to medium bowl, cover, and refrigerate until chilled, at least 2 hours or up to 6 hours.
  2. Divide evenly among 4 bowls; sprinkle with avocado.
  3. Per serving: 1 cup soup and 2 tablespoons avocado
Notes
If you have an abundance of melon on hand, try adding 1 cup of diced canteloupe or watermelon to the gazpacho to lend a touch of sweetness. The SmartPoints will remain the same.

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