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Deborah

Deborah Dana

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Recipe

Gazpacho with Avocado Cream

20 mins
Low
2
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With this recipe you can prepare a delicious cold tomato soup accompanied by an avocado cream.
Learn more about Deborah Dana

Ingredients

8 portions
  • 1 avocado
  • 2 tablespoons Water
  • 2 teaspoons basil, fresh chopped
  • 3/4 tablespoons lemon juice, cool
  • 1 pinch salt
  • 3 cups tomato juice
  • 1/4 cups olive oil
  • 1 tablespoon lemon juice, cool
  • 1 tablespoon Maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoons cumin
  • 1/4 teaspoons cayenne pepper
  • 2 cloves garlic
  • 1 fennel
  • 3 branches celery
  • 1 cucumber, peeled and seedless
  • 2 cups cherry tomato
  • 1 red onion, chopped
  • 1/4 cups basil, or chopped cilantro

Preparation

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.

PRESENTATION

It is served in glass cups accompanied by avocado cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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