On Line Cookbook
Avocado Gazpacho
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Elizabeth Luard

Serves/Makes:4

Ingredients
  • 2 large or 3 small, perfectly ripe avocadoes
  • 1/2 cucumber
  • 1 green pepper, hulled and deseeded
  • 1 green chili, hulled and deseeded
  • 1 Spanish onion, skinned
  • 1 clove garlic, peeled
  • 1 pint cold, pure water
  • 1 tsp (5 ml) salt
  • Small bunch fresh cilantro
  • Juice of 1 lime or lemon
  • To serve:
  • 1/2 cup (125 ml) sour cream
  • 1 lime, quartered
  • rough salt
  • chilled tequila (optional)
Preparation
  • Skin, halve, and stone avocadoes.
  • Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly.
  • Strain, pressing well to extract all the juices.
  • Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt.
  • Process to puree, adjust seasoning, bearing in mind people will have their own salt and lime quarters.
  • Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt.
  • Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup. (optional)
Comments
The classic Spanish gazpacho relies on tomatoes for flavour and bread for thickening, but in this Mexican version, the rich flesh of the avocadoes provides both.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.