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
- Cut the tomatoes, cucumbers, bell peppers and red onions into 1-inch cubes.
- 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.
- 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).
- Prepare the avocado, cut into ½” cubes and add to the other vegetables.
- 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.
- 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.