Gazpacho with Cucumber and Avocado
Gazpacho with Cucumber and Avocado is a quick Spanish soup: about 15 minutes from start to finish, for 4 servings. It is built around ripe tomatoes, cucumber and red bell pepper. The cooking is mostly blending. It is gluten-free, dairy-free and vegan. It is on the lighter side, at about 185 calories and 4 g of protein per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 185 kcal
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Ingredients
For 4 servings
- 600 gripe tomatoes
- 1cucumber
- 1red bell pepper
- 1avocado
- 1red onion
- 1 clovegarlic
- 2 tbspextra virgin olive oil
- 2 tbspred wine vinegar
Instructions
- Roughly chop the tomatoes, three-quarters of the cucumber, the red bell pepper, and the red onion. Peel the garlic clove.
- Add all chopped vegetables to a blender along with the olive oil and red wine vinegar. Blend until smooth. Season with salt and pepper.
- Strain through a fine sieve if desired for a smoother texture. Refrigerate for at least 30 minutes to chill.
- Dice the remaining cucumber and the avocado into small cubes. Ladle the chilled gazpacho into bowls and top with diced cucumber and avocado. Drizzle with a little extra olive oil.
Nutrition per serving
- Calories
- 185 kcal
- Protein
- 4 g
- Fat
- 10 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: Spanish
- Dish type: Soup
- Diet: gluten-free, dairy-free, vegan
- In cookbook: Healthy & Light
