Avocado Corn Gazpacho Food
AVOCADO GAZPACHO
Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Provided by LUNATERIAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g
AVOCADO GAZPACHO
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 10m
Yield Serves four
Number Of Ingredients 16
Steps:
- Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
- Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams
AVOCADO AND HEIRLOOM TOMATO GAZPACHO
Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
- In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
- Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.
RAW VEGAN AVOCADO GAZPACHO
This easy Summer cooler is like "liquid guacamole" that kicked me into a pleasure-induced coma that had me "coat-checking" my teeth and dreaming up a recipe for a "taco in a glass". I have deliberately kept this soup simple. It is deceptively rich - with a subtle flavour that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavours to infuse. Traditional gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado, tomato, cilantro, and green onions. If you serve it with all the toppings in soup bowls - this recipe serves about 4 - 6 people. But, those of you who are less indulgent avocado connoisseurs, you can stretch this recipe to 8 people and serve it in small ramekins for an appetizer.
Provided by The Blender Girl
Categories Avocado
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place all the ingredients in your blender and puree until smooth.
- Flavour to taste and chill before serving.
- Serve with "all the toppings" or on its own in small ramekins or shot glasses. YUM!
CREAMY AVOCADO GAZPACHO
Make and share this Creamy Avocado Gazpacho recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a blender in the order listed.
- Start blender on low speed for a few seconds, then switch to high; blend until creamy and smooth, about 1 1/2 minutes.
- Pour into 2 soup bowls.
- Dice reserved avocado and gently drop them into the center of the bowl.
- Add a mint leaf and sprinkle diced avocado with paprika if desired.
- Enjoy!
Nutrition Facts : Calories 223.9, Fat 15.1, SaturatedFat 2.2, Sodium 600.7, Carbohydrate 24.5, Fiber 9.1, Sugar 9.1, Protein 4.2
More about "avocado corn gazpacho food"
GAZPACHO WITH AVOCADO AND CORN RECIPE - SIMPLY RECIPES
Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado. Taste …
From simplyrecipes.com
Cuisine AmericanTotal Time 2 hrs 15 minsCategory Soup, Make-Ahead, Quick And EasyCalories 161 per serving
From simplyrecipes.com
Cuisine AmericanTotal Time 2 hrs 15 minsCategory Soup, Make-Ahead, Quick And EasyCalories 161 per serving
DELIGHTFUL AVOCADO GAZPACHO RECIPE - VISIT SOUTHERN SPAIN
Blend everything with a blender or food processor until you get a smooth avocado gazpacho, for about 3 to 5 minutes. For changes in the consistency you can add more bread if you want a thicker gazpacho , and …
From visitsouthernspain.com
From visitsouthernspain.com
AVOCADO PAPAYA GAZPACHO - PLANT BASED COOKING
This gazpacho features some tropical fruits like papaya and avocado. Avocado is such a favorite, as it offers satiating omega’s, fiber, and healthy fat that keeps you feeling energized and replenished. It also offers a …
From plantbasedcooking.com
From plantbasedcooking.com
AVOCADO GAZPACHO | SOMETHING NEW FOR DINNER
Put 1/3 to 1/2 of each of the first 5 ingredients in the processor. Process until the soup is fairly smooth, but still has some crunchy texture. Remove the processed soup from the work bowl and transfer to a large bowl. Then do the same with …
From somethingnewfordinner.com
From somethingnewfordinner.com
12 AVOCADO CORN SALAD RECIPES | ALLRECIPES
View Recipe. Canned corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro all feature in this refreshing salad. You can cook and slice corn off the cob when in season. Add the avocado to the salad just prior to …
From allrecipes.com
From allrecipes.com
AVOCADO GAZPACHO | COOKING ON THE WEEKENDS
– Add all of the ingredients, except for the water and the mix-ins, into a blender or a food processor and blend until the mixture is very smooth. – Add the water, a little bit at a time, to the desired consistency.
From cookingontheweekends.com
From cookingontheweekends.com
CUCUMBER GAZPACHO WITH AVOCADO & GREEK YOGURT - LE …
Cucumber. Avocado. Shallot. Lime zest and juice. FAGE total plain 5% Greek yogurt. Olive oil. Champagne vinegar, white wine vinegar, or apple cider vinegar. Water. Making gazpacho is as easy as adding everything to a blender and …
From lepetiteats.com
From lepetiteats.com
SWEET CORN GAZPACHO RECIPE - LOVE AND LEMONS
This recipe couldn’t be easier – just put all of the ingredients in a blender and blend. This soup consists of a soft yellow heirloom tomato, a yellow pepper, a cucumber, olive oil, sherry vinegar, and raw corn. I like to reserve a few corn …
From loveandlemons.com
From loveandlemons.com
COLD MEXICAN SOUP (GAZPACHO) - AVOCADOS FROM MEXICO
Instructions. In a blender blend the avocado, chicken broth, the seeds of coriander, chili and yogurt for 5 min or until a well mixed. Pass the mixture through a strainer to avoid lumps. Put the mixture in the refrigerator for 15 min …
From avocadosfrommexico.com
From avocadosfrommexico.com
INCREDIBLE AVOCADO GAZPACHO - THE BLENDER GIRL
Instructions. Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and …
From theblendergirl.com
From theblendergirl.com
CREAMY AVOCADO SOUP (10 MINUTE RECIPE!) - THE ENDLESS MEAL®
Creamy Avocado Soup. Yield: 4 servings (about 5 cups total) Prep Time: 10 mins. Cook Time: 0 mins. Total Time: 10 mins. Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
From theendlessmeal.com
From theendlessmeal.com
QUICK AND EASY CUCUMBER AVOCADO GAZPACHO - RAD FOODIE
Scale. 5 – 6 lemon cucumbers (or 2 large green cucumbers) 1 medium avocado. 1/2 cup fresh cilantro. Juice of 1/2 a lime. About 1 Tablespoon fresh basil leaves. 2 scallions (white part removed for low FODMAP) 2 teaspoons sea salt (or to taste)
From radfoodie.com
From radfoodie.com
GAZPACHO WITH AVOCADO RECIPE | PAMELA SALZMAN & RECIPES
2 cups large chopped unpeeled Persian cucumbers, about 3-4; ½ small red onion, cut into chunks* 4 large (about 2 ½ - 2 ¾ pounds) ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks
From pamelasalzman.com
From pamelasalzman.com
GAZPACHO WITH AVOCADO AND CORN | PUNCHFORK
2 limes, quartered (for garnish) 2 cups cooked corn kernels. 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste. 3 cups tomato juice, store-bought or homemade. 2 tablespoons sherry vinegar. 1 teaspoon salt. 1/4 teaspoon freshly ground black pepper. 2 ripe avocadoes, peeled and cut into small dice.
From punchfork.com
From punchfork.com
12 GAZPACHO RECIPES THAT WILL HELP YOU STAY CHILL DURING ... - BRIT
2. Sweet Corn Gazpacho: This chilled concoction brings an abundance of flavors to your tastebuds. In addition to sweet summer corn, you get the essence of tomatoes, bell peppers, garlic and a wee hint of tanginess from lime. (via The Endless Meal) 3. Cucumber Avocado Gazpacho + Charred Corn Pico de Gallo: With cool cucumbers and smooth avocados ...
From brit.co
From brit.co
10-MINUTE AVOCADO CORN SALSA (SUPER EASY!) | LIVE EAT LEARN
Recipe tips. Inside Out: This recipe would be great to use to stuff an avocado.Instead of dicing your avocado, make the salsa without it and scoop it right into half an avocado. Roasted: Feel free to roast fresh summer ears of corn on the grill, then remove the kernels.About 4 ears equal the two cans called for.
From liveeatlearn.com
From liveeatlearn.com
THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
Instructions. In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt. Pulse all …
From foodiecrush.com
From foodiecrush.com
COOL & REFRESHING, AVOCADO & CUCUMBER GAZPACHO - (BARCELONA ...
For Gazpacho: 2 medium avocados. 2 tart green apples. 1 English cucumber (here in Catalunya it is called cogombre holandès) 1 large green tomato (about 500 grams) 1 medium sweet onion ( ceba tendre in Catalan) 1 medium green Italian frying pepper. 2-3 garlic cloves, minced. 150 -200 ml extra virgin olive oil.
From barcelona-metropolitan.com
From barcelona-metropolitan.com
CUCUMBER AVOCADO GAZPACHO WITH SHRIMP - LEXI'S CLEAN KITCHEN
To a blender (or food processor) add avocado, cucumber, vegetable broth, shallot, lemon juice, rice vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. Set aside in the refrigerator to chill. Meanwhile, make shrimp: Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper. Heat oil in a small skillet.
From lexiscleankitchen.com
From lexiscleankitchen.com
YELLOW TOMATO AND CORN GAZPACHO - IT'S A VEG WORLD AFTER ALL®
Instructions. Prepare the corn by removing the husks and slicing off the kernels with a serrated knife. Reserve a couple tablespoons of corn kernels for serving. Add the corn kernels (include the corn juices as best you can), bell pepper, tomatoes, shallot, white wine vinegar, olive oil, and salt to a blender.
From itsavegworldafterall.com
From itsavegworldafterall.com
AVOCADO CORN GAZPACHO - GLUTEN FREE RECIPES
Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper.
From fooddiez.com
From fooddiez.com
GAZPACHO WITH AVOCADO AND CORN - WATCH COOKING DIRECTIONS
Impress guests at your next party with this quick and easy corn salsa with avocado and black beans, or serve it up for yourself as a summer snack! Every item on this page was chosen by a woman's day editor. This corn salsa with avocado is a great appetizer for any party! Combine avocados, tomato, onion, and cilantro in a large bowl.
From creamerflavors.galeborg.com
From creamerflavors.galeborg.com
CHILLED AVOCADO GAZPACHO | AMERICAN HEART ASSOCIATION
Directions. Tip: Click on step to mark as complete. In a food processor or blender, process the water, avocado, and vinegar until smooth. Process the yellow cherry tomatoes, cucumber, bell pepper, onion, jalapeño, garlic, and salt until smooth. Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
From heart.org
From heart.org
AVOCADO GAZPACHO - MY COLOMBIAN RECIPES
Adjust seasoning and transfer to a bowl and refrigerate until very cold, at least 1 hour.
From mycolombianrecipes.com
From mycolombianrecipes.com
GAZPACHO WITH AVOCADO AND CORN RECIPE | RECIPES.NET
Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado. Taste and adjust the salt, vinegar, and Tabasco sauce to your liking. Refrigerate for about two hours or until cold. Ladle the soup into bowls and top with cilantro leaves and radishes.
From recipes.net
From recipes.net
SPANISH CUCUMBER AVOCADO GAZPACHO - VISIT SOUTHERN SPAIN
Instructions. Peel the avocado and cut it into pieces. Wash, peel, and slice the cucumber and apples. Grab the vegetables, seasonings, oil, vinegar, and lemon juice, and put everything in a bowl or the bowl of your mixer. Blend everything until it has a creamy consistency.
From visitsouthernspain.com
From visitsouthernspain.com
GAZPACHO WITH AVOCADO AND CORN - TARGETPIONEERWOMAN
Easiest way to cook tasty gazpacho with avocado and corn, Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Layer 1 slice each of. Fresh tomato and avocado soup as the temperature climbs, cool soup refreshes.
From targetpioneerwoman.galeborg.com
From targetpioneerwoman.galeborg.com
CREAMY AVOCADO GAZPACHO - RAINBOW PLANT LIFE
Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
From rainbowplantlife.com
From rainbowplantlife.com
GAZPACHO WITH AVOCADO AND CORN - FOOD RECIPES
Gazpacho is meant for hot summer nights when turing on the stove is a chore. Add avocado and corn for a more complete meal! Gazpacho needs to be made ahead and chilled, but that also means you have lunch or dinner right in the fridge, ready whenever you are. Sally Vargas Soup? Or salad? You […]
From recipes.studio
From recipes.studio
CREAMY CUCUMBER AVOCADO GAZPACHO - GASTRONOTHERAPY
Cover and refrigerate for at least 1 hour before serving. To serve, garnish with parsley, cilantro, and/or a swirl of olive oil. ⏲ Expert Tips
From gastronotherapy.com
From gastronotherapy.com
GAZPACHO WITH AVOCADO AND CORN / WATCH COOKING VIDEOS
People who don’t like avocado, red onion, or spicy. Impress guests at your next party with this quick and easy corn salsa with avocado and black beans, or serve it up for yourself as a summer snack! Combine avocados, tomato, onion, and cilantro in a large bowl. This corn salsa with avocado is a great appetizer for any party!
From tpwrecipes.com
From tpwrecipes.com
GAZPACHO WITH AVOCADO AND CORN | RECIPE | GAZPACHO, RECIPES, …
Aug 18, 2018 - Gazpacho is meant for hot summer nights when turing on the stove is a chore. Add avocado and corn for a more complete meal! Gazpacho needs to be made ahead and chilled, but that also means you have lunch or dinner right in the fridge, ready whenever you are.
From pinterest.ca
From pinterest.ca
CUCUMBER GAZPACHO WITH AVOCADO - LEGALLY HEALTHY BLONDE
If the gazpacho seems too thick, feel free to add a small amount of extra water. Step 3: Finishing Touches. Once blended, put the gazpacho in the fridge for 10-15 minutes, or until chilled through. Pour the cucumber gazpacho into bowls and garnish with more cilantro or chives or dill! Makes 4.5 cups total when done. Expert Tips. Use fresh ...
From legallyhealthyblonde.com
From legallyhealthyblonde.com
CORN & AVOCADO GAZPACHO - LYNCHBURG COMMUNITY MARKET
Corn & Avocado Gazpacho. September 20, 2016. Gazpacho is a chilled soup with roots in the Andalusian region of Spain. Most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. There are many modern variations of gazpacho, often in different colors and omitting ...
From lynchburgcommunitymarket.com
From lynchburgcommunitymarket.com
AVOCADO CORN GAZPACHO | RECIPE | FOOD NETWORK RECIPES, FOOD …
Dec 7, 2019 - Get Avocado Corn Gazpacho Recipe from Food Network. Dec 7, 2019 - Get Avocado Corn Gazpacho Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
AVOCADO CORN GAZPACHO RECIPE | KITCHEN INFINITY RECIPES
Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon.
From kitcheninfinity.com
From kitcheninfinity.com
ROASTED CORN GAZPACHO - THE UP NORTH KITCHEN
In a food processor, combine the yellow onion, yellow pepper, 1 cup of the roasted corn, 2 pints of orange grape tomatoes, lime juice, chili sauce, and adobo chilis. Blend until mostly smooth. In a large bowl combine the blended tomato mixture, add the remaining 2 cups of roasted corn, diced cucumber, cilantro, salt and pepper.
From theupnorthkitchen.com
From theupnorthkitchen.com
SWEET CORN GAZPACHO - THE ENDLESS MEAL®
Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.) 2 lb yellow tomatoes, 2 yellow bell peppers, 3 ears corn, ¼ cup white onion, 2 cloves garlic, Optional: ¼ jalapeño pepper, 2 teaspoons sea salt. Working in batches blend the soup along with the olive oil.
From theendlessmeal.com
From theendlessmeal.com
AVOCADO CUCUMBER LIME GAZPACHO WITH CRAB
Blend the gazpacho. Add the avocado, cucumber, lime zest, lime juice, green onion, serrano and yogurt to a blender and puree until smooth. Thin the soup and season. Add ½ cup water to thin the soup and continue to blend. Season to taste with salt. Cover and refrigerate until chilled, about 30 minutes.
From cookingwithcocktailrings.com
From cookingwithcocktailrings.com
AVOCADO CORN GAZPACHO – RECIPES NETWORK
Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon.
From recipenet.org
From recipenet.org
BLACK BEAN CORN AVOCADO SALSA - GASTRONOTHERAPY
In a large bowl, combine all ingredients (except avocado). Add more salt and cayenne if needed. Gently stir in avocado (adding this last will prevent it from getting mashed). Cover and chill in refrigerator for around 1 hour.
From gastronotherapy.com
From gastronotherapy.com
AVOCADO & ARUGULA GAZPACHO | CANADIAN LIVING
In food processor or blender, purée blanched arugula, avocados, broth, mirin, onion, lime juice and sriracha. Season with salt and pepper. Refrigerate for 1 hour before serving. Divide gazpacho among 4 bowls. Garnish with extra arugula, and pistachios (if using). Drizzle with olive oil (if using). Nutritional facts PER SERVING: about. Iron 1 mg.
From canadianliving.com
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
