Fresh lemon juice, roma tomatoes, bell peppers, onion, paprika, garlic and hot house cucumber combine with California Avocados to create a tasty gazpacho that California Avocado growers Duncan and Meredith Abbott love.
Abbott Family Gazpacho with California Avocado
Nutritional Highlights (per serving)
|2||cups||fat-free beef broth|
|1/2||cup||fresh lemon juice|
|10||Roma tomatoes, chopped|
|1 1/2||large green bell peppers, chopped|
|1||small red onion, chopped|
|1/2||tsp.||ground black pepper|
|1/2||hot house cucumber, peeled, cut in half lengthwise and thinly sliced|
|1||ripe, Fresh California Avocado, seeded, peeled and cut into 1-inch cubes|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a blender or food processor, add broth, juice, oil, tomatoes, peppers, onion, paprika, garlic, salt and pepper. Pulse until mixture is slightly chunky; it should not be completely smooth.
- Pour mixture into a bowl and chill until ready to serve.
- To serve, ladle soup into bowls and top with cucumber and 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.
Vitamin A 3687 (IU); Vitamin C 122 mg; Calcium 49 mg; Iron 3 mg; Vitamin D 0 (IU); Folate 78 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 70%; Vitamin C 200%; Calcium 4%; Iron 20%