Avocado Gazpacho Recipe - Allrecipes.com
Avocado Gazpacho Recipe
  • READY IN 3+ hrs

Avocado Gazpacho

Recipe by  

"Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
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Reviews More Reviews

Dec 11, 2012

Hubby gave this 5 stars. I couldn't eat it because of the cucumbers but everyone seemed to enjoy it very much. Thanks!

 
Jun 30, 2014

We added shrimp to is for protein but it was delish!!

 

3 Ratings

Sep 22, 2014

I also really liked this. The V8 adds some extra flavor. I didn't use the canned tomatoes, as the tomatoes I used were fresh from my garden, so I just used more of them. The avocados were a great addition to gazpacho. I also used REALLY good quality olive oil; it added a wonderful richness to the flavor. Best if left to "set" overnight; the cucumbers soften up a bit more. But super easy, and oh so tasty. Would serve this as a beginning soup to a nice meal for company anytime.

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 441 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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