Gazpacho Soup with Avocado
An easy to make cold soup that also may be served hot!
Ingredients
- 2 lbs Ripe red tomatoes Cored and roughly cut into chunks
- 1 med Cubanelle pepper or another long light green pepper Cored, seeded and roughly cut into chunks
- 1 med Cucumber Peeled and roughly cut into chunks
- 1 small Onion (white or red) Peeled and roughly cut into chunks
- 1 Avocado Chopped for garnish on top of prepared soup
- 1 clove Garlic
- 2 tsp Sherry vinegar More to taste
- to taste Salt
- 1/2 cup Extra virgin olive oil More to taste, plus more for drizzling
- 6 or more drops Tabasco sauce To taste
- 1 tsp Worcestershire sauce Omit for vegan or vegetarian option
- Sliced cucumbers Garnish, optional
- Fresh mint Garnish, optional
Instructions
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth (~2 minutes).
- With blender running, add vinegar, salt, tabasco, and Worcestershire sauce. Slowly drizzle in the olive oil. The mixture will turn dark pink or bright orange as it becomes smooth.
- Strain the mixture through a strainer pushing the liquid through with a spatula or back of a ladle. Discard the solids.
- Transfer to a large glass pitcher and chill until very cold. At least six hours or overnight.
- Before serving, add more seasoning, if desired . If soup is very thick, add a little bit of ice water.
- Add avocado,, sliced cucumbers, and fresh mint on top!
Notes
Melissa's Modifications:
Very low-cal and filled with vitamins and antioxidants, this is a summer favorite. I often like to keep my gazpacho chunky, omitting putting it through the blender. If you prefer this texture, chop all the vegetable in small pieces. Avocado is optional, but I think it completes the dish.
Nutritional Value: 1 serving (8oz) 61 Calories; 3.4g Fat; 0 Cholesterol; 209.3mg Sodium; 7.1g Carbs - 1.4g Fiber, 5.9g Sugar; 1.5g Protein.
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