Gazpacho with Avocado Cream
Deborah Dana
With this recipe you can prepare a delicious cold tomato soup accompanied by an avocado cream.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 avocado
  • 2 tablespoons water
  • 2 teaspoons basil, fresh chopped
  • 3/4 tablespoons lime juice, cool
  • 1 pinch salt
  • 3 cups tomato juice
  • 1/4 cups olive oil
  • 1 tablespoon lime juice, cool
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoons cumin
  • 1/4 teaspoons cayenne pepper
  • 2 cloves garlic
  • 1 fennel
  • 3 sprigs celery
  • 1 cucumber, peeled and seedless
  • 2 cups cherry tomato
  • 1 red onion, chopped
  • 1/4 cups basil, or chopped cilantro
Preparation
20 mins
0 mins
Low
  • To make the avocado cream all the first ingredients (avocado, basil, lemon juice, water and salt) are placed in a blender and liquefied.
  • To make the gazpacho, put all the ingredients in a large bowl and mix. Then it is liquefied by cups until the mixture is very liquid.
  • Season with a little more salt or maple syrup.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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