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GAZPACHO WITH AVOCADO
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  • Preparation

    15 min

  • Cook Time

    10 min

  • Total Time

    25 min

Mediterranean Foods Alliance - An OldWays Program
Gazpacho with Avocado

Author: Recipe provided by Borges USA-STAR Fine Foods

Recipe Provided By

The classic summer cold soup favorite from Spain gets an update with Fresh California Avocados.

Ingredients

  • 1.000 1 lb.
    tomatoes, chopped
  • 1.000 1
    (14.5-oz) can diced tomatoes
  • 1.000 1
    green bell pepper, chopped
  • 0.500 ½ cup
    STAR Red Wine Vinegar
  • 2.000 2 Tbsp.
    STAR Extra Virgin Olive Oil
  • 1.000 1 cup
    water
  • 1.000 1
    cucumber, chopped
  • 2.000 2
    garlic cloves, crushed
  • 1.000 1
    ripe, Fresh California Avocado, peeled and cubed

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Instructions

  1. Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste. 
  2. 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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