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Avocado Gazpacho Recipe

Recipe by: LUNATERIAN

"Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In3 h 30 m
  • 1Mix 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.
Ingredients
  • 8 servings
  • 287 cals
  • 2 1/2 cups tomato-vegetable juice cocktail (such as V8®)
  • 2 1/2 cups vegetable broth
  • 3 large tomatoes, diced
  • 3 large avocados - peeled, pitted, and cut into bite-sized pieces
  • 1 cup diced cucumber
  • 1 (8 ounce) can chopped tomatoes with juice
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/4 cup extra-virgin olive oil
  • 3 green onions, thinly sliced
  • 1 lemon, juiced, or more to taste
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    287
    14%
  • Fat:
    23.1
    35%
  • Carbs:
    21
    7%
  • Protein:
    4.5
    9%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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