Raw Vegan Avocado Gazpacho Food

RAW VEGAN AVOCADO GAZPACHO

Raw Vegan Avocado Gazpacho image

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

Ingredients

3 large avocados, chopped
2 cups cubed cucumbers
1 cup fresh cilantro
1/4 cup chopped red onion
2 fresh garlic cloves, minced
1 tablespoon small green chili, chopped (for a bit of heat)
3/4 cup filtered water (to thin out to desired consistency)
1/4 cup fresh lime juice (juice of 2 juicy limes)
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon celtic sea salt
1 avocado, diced
2 chopped green onions
1 freshly diced tomato (omit if on Body Ecology)
1/4 cup freshly chopped cilantro

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

Creamy Avocado Gazpacho image

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

Ingredients

1 cup water
1 medium avocado, flesh of, reserving 1 tbls. for garnish
2 cups chopped cucumbers
1 1/2 cups chopped tomatoes
1/2-1 serrano chili, with seeds, sliced (optional)
1 large garlic clove, minced
1 sprig mint leaf
2 lemons, juice of or 2 limes, juice of
1/2 teaspoon salt
1 teaspoon maple syrup (can use dates or honey to sweeten)
2 small mint leaves
paprika (optional)

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

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