Blender gazpacho with avocado
3
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This is like a fresh version of the ever-convenient dump-and-go soup. Only instead of a bunch of canned goods getting dumped into the soup pot, in this recipe a bunch of fresh ingredients gets dumped into the blender and pulsed to soupy perfection. If you don’t have a lot of time for the soup to chill, just chill all the ingredients as well as the blender pitcher and your serving bowls in advance so that everything is nice, cold and ready to serve once the soup is blended. 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.
Ingredients
Mixed-vegetable juice
2 cup(s)
Tomato
1 large, chopped
Bell pepper
½ item(s), medium, red variety, chopped
English cucumber
¼ medium, peeled and chopped
Red onion
½ small, chopped
Cilantro
¼ cup(s), whole leaves
Garlic
2 clove(s), chopped
Jalapeño pepper
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
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