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
Nutritional Highlights (per serving)
|1||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|
|1/2||cup||almonds, blanched (optional)|
|1/2||cup||kimchi, thinly sliced|
|1||Tbsp.||olive oil, divided|
|As needed||red chili flakes, dried (optional)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%