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
Total Time: 1 min
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%
Ingredients2 cups fat-free beef broth 1/2 cup fresh lemon juice 2 Tbsp. olive oil 10 Roma tomatoes, chopped 1 1/2 large green bell peppers, chopped 1 small red onion, chopped 1 Tbsp. Paprika 1 clove garlic 1 tsp. kosher salt 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
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados