Gazpacho with avocado

4 servings

20 minutes

Gazpacho with avocado is an elegant variation of the classic Spanish cold soup that refreshes and delights with its creamy texture thanks to the avocado. Historically, gazpacho originated in Andalusia as a peasant dish but has gained many interpretations over the years. This recipe harmoniously combines ripe tomatoes, sweet peppers, and refreshing cucumbers to create a vibrant summer flavor. Avocado adds a velvety texture while lemon juice and spices provide a zesty note. Gazpacho is perfect for hot days, quenching thirst and offering enjoyment of freshness. It can be served as a standalone dish or as an exquisite appetizer before the main meal. It pairs perfectly with crispy bread, herbs, and light Spanish tapas.

Energy value per serving

• Calories: 113.6
• Proteins: 3.6g
• Fats: 4.3g
• Carbohydrates: 14.4g

Ingredients

• Tomatoes: 3 pc
• Red sweet pepper: 3 pc
• Cucumbers: 3 pc
• Lemon: to taste
• Ground black pepper: to taste
• Salt: to taste
• Carrot: 1 pc
• Avocado: 1 pc

Cooking steps

1. Peel the tomatoes, avocados, and cucumbers.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Cucumbers: 3 pieces
   • Avocado: 1 piece

2. Add all ingredients (including peeled ones) to the juicer or blender.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Red sweet pepper: 3 pieces
   • Cucumbers: 3 pieces
   • Lemon:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Carrot: 1 piece
   • Avocado: 1 piece

3. Serve chilled.