Abbott Family Gazpacho with California Avocado

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Total Time: 1 min

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Cook Time: 1 min

Nutrition Facts

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Nutrition information
per serving

Calories 220

Total Fat 15g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 0mg

Sodium 1050mg

Total Carbs 20g

Dietary Fiber 7g

Total Sugars 8g

Protein 6g

Potassium 799mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 4

Ingredients
Instructions

2 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.