California Avocados come together with cucumbers and yellow tomatoes to make a beautiful chilled soup. Full of antioxidant vitamin C, and fiber, this hydrating powerhouse is topped with kimchi for a kick of spice.
Green Gazpacho with Kimchi
Total Time: 10 min
Prep Time: |
Vitamin A 121 mcg; Vitamin C 41 mg; Calcium 64 mg ; Iron 2 mg; Vitamin D 0 mcg; Folate 99 mcg
% Daily Value*: Vitamin A 15%; Vitamin C 45%; Calcium 4%; Iron 10 %; Vitamin D 0%
Ingredients1 ripe, Fresh California Avocado, seeded and peeled 2 English cucumbers, peeled 4 tomatoes, yellow or green 2 cups loosely packed greens, like watercress, arugula or baby spinach 2 scallions, roots removed 2 cloves garlic 1/2 cup almonds, blanched (optional) 1/2 cup kimchi, thinly sliced 1 Tbsp. olive oil, divided As needed red chili flakes, dried (optional) 1/8 tsp. sea salt
- In a food processor or powerful blender, mix avocado, cucumbers, tomatoes, greens, scallions, garlic, and almonds to your preference – chunky or completely smooth. Season with salt and pepper to taste
- Chill for at least one hour or up to overnight. Serve topped with kimchi, drizzled with olive oil, and sprinkled with dried red chile flakes.
Serving Suggestion: This soup also makes a lovely appetizer. Chill small glasses or shot glasses and serve.
Beverage Pairing: Sparkling water with cucumber and lime.
*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