Rustic Gazpacho with Avocado

Document created by go365admin on Apr 15, 2015
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NOTE: you can prepare Gazpacho a day in advance. This allows time for the flavors to better meld together to provide that zesty symphony of freshness.

Rustic Gazpacho with Avocado
Makes about 6 servings
$1.84 per serving


  • 1 cucumber, halved and seeded, but not peeled
  • 1 red bell peppers, cored and seeded
  • 1 green bell peppers, cored and seeded
  • 1 small red onion
  • 3 garlic cloves, minced
  • 2 cups low sodium tomato juice
  • 1 tablespoon balsamic vinegar
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoons cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Hot sauce to taste
  • ½ avocado, peeled and diced (prepare the avocado just before serving to prevent browning)

Ingredients for Garnish (optional, but oh-so-enticing)

  • Dollop of low-fat sour cream
  • Sprinkle of chopped cilantro
  1. Cut the tomatoes, cucumbers, bell peppers and red onions into 1-inch cubes.
  2. In a food processor, fitted with a steel blade, pulse vegetables one at a time (to check texture) until coarsely chopped.  Keep the vegetables chunky (and rustic!), do not over process.
  3. Combine all chopped vegetables in a large bowl. Add garlic, tomato juice, vinegar, lime juice, lemon juice, olive oil, cumin, salt & pepper, hot sauce to taste (or allow each guest to add to their taste).
  4. Prepare the avocado, cut into ½” cubes and add to the other vegetables.
  5. Mix well. Refrigerate and let sit for at least two hours to allow for the flavors to blend. Longer is better and you can prepare the Gazpacho a whole day before it is served.
  6. Served chilled. Add BBQ’s shrimp on a skewer and crusty bread to make it a complete meal.

Guest post written by Anne-Marie Kovacs & Audrey van Petegem of The Succulent Wife. This material is provided for informational use only. You should consult with your doctor.