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GAZPACHO WITH AVOCADO
Rating5 of 5 2
2 Ratings | 0 Comments
Author: Recipe provided by Borges USA-STAR Fine Foods Recipe Provided By the California Avocado Commission
The classic summer cold soup favorite from Spain gets an update with Fresh California Avocados.
(14.5-oz) can diced tomatoes
green bell pepper, chopped
STAR Red Wine Vinegar
STAR Extra Virgin Olive Oil
garlic cloves, crushed
ripe, Fresh California Avocado, peeled and cubed
- Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste.
- Refrigerate for several hours or overnight. Serve in bowls and garnish with cubed avocado.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Calories 140; Total Fat 10 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 7 g); Cholesterol 0 mg; Sodium 280 mg; Potassium 210 mg; Total Carbohydrates 12 g; Dietary Fiber 4 g; Total Sugars 6 g; Protein 3 g; Vitamin A 493 (IU); Vitamin C 34 mg; Calcium 20 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 27 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 10%; Vitamin C 60%; Calcium 2%; Iron 4*
Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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