Avocado Gazpacho
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
peeled seeded and chopped |
|
| 2 | cloves |
garlic
quartered |
|
| 2 | each |
shallots
quartered |
*
|
| 1 | each |
green bell peppers
roughly chopped |
|
| 1 | cup |
lettuce
torn |
*
|
| 1 | tablespoon |
dill weed
chopped fresh |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | cup |
chicken broth
|
|
| 1 | each |
avocados
|
|
| ½ | each |
lemon
juice of |
|
| 2 | tablespoons |
vodka
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
peeled seeded and chopped |
|
| 2 | cloves |
garlic
quartered |
|
| 2 | each |
shallots
quartered |
*
|
| 1 | each |
green bell peppers
roughly chopped |
|
| 237 | ml |
lettuce
torn |
*
|
| 15 | ml |
dill weed
chopped fresh |
|
| 15 | ml |
red wine vinegar
|
|
| 237 | ml |
chicken broth
|
|
| 1 | each |
avocados
|
|
| 0.5 | each |
lemon
juice of |
|
| 3E+1 | ml |
vodka
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
Directions
PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1 tablespoon dill, vinegar and chicken stock (in that order) in the container of a blender or food processor.
Blend until smooth. Cut the avocado in half lengthwise.
Peel and remove the pit. Roughly chop half the avocado and add it to the mixture in the blender or processor.
Blend until smooth. Transfer to a medium bowl.
Finely chop the remaining avocado and sprinkle with the lemon juice.
Stir this into the gazpacho; add the vodka, salt and white pepper to taste.
Stir gently and chill thoroughly before serving. Garnish with remaining chopped dill.
