Gazpacho with bell pepper and avocado
4 servings
25 minutes
Gazpacho is a symbol of Spanish cuisine, a refreshing and light soup that originated in the hot region of Andalusia. Its traditional version is based on juicy tomatoes, but this variant with bell pepper and avocado adds creaminess and a smooth texture. Bright vegetables infused with garlic and red onion aromas create a harmonious flavor complemented by olive oil and wine vinegar. This soup is perfect for hot days: it cools you down, is rich in vitamins, and provides energy. It is served chilled, garnished with fresh herbs, while cucumber and avocado cubes add freshness and structure. Gazpacho is not just a dish; it is true culinary art reflecting the Spanish passion for natural and vibrant flavors.
1
Clean the vegetables, chop them coarsely, and blend them in a blender. Add salt and pepper. If desired, strain through a sieve and garnish with fresh herbs when serving.
- Tomatoes: 150 g
- Cucumbers: 50 g
- Bell pepper: 50 g
- Red onion: 10 g
- Garlic: 5 g
- Olive oil: 5 ml
- Wine vinegar: 5 ml
2
You can also add diced cucumber or avocado to the soup when serving.
- Cucumbers: 50 g
- Avocado: 1 piece
