This is a rich cold soup to enjoy on a hot summer afternoon. It is not the traditional Spanish recipe for gazpacho but it has a lot of flavor.
Learn more about Valery Terán
Ingredients4 portions
Preparation
In a blender, add chicken broth, lemon juice, white wine vinegar, tomato puree, celery, cucumber, garlic, basil and avocado.
Blend at high speed until it has a smooth consistency, if it does not fit in your blender you can separate everything in half.
Put in the refrigerator and let cool until the moment of serving. You can decorate with small leaves of basil.
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