I love avocados – especially in smoothies, salads and as a simple side dish with some tomatoes, olive oil, salt and pepper. This heart healthy food is also a great base in soups thanks to its creamy and rich texture. For this soup, I used avocados and cucumbers as the base whose delicious flavors were complimented with dill, garlic, paprika, lemon and red chili peppers. So far this has been my favorite soup of Gazpacho Soup Month but we’ll see if I change my mind next week when I make an all-melon gazpacho. Enjoy!
Cucumber and Avocado Gazpacho
2 cucumbers, cut up (with skins)
3 avocados, de-pitted and cut up
½ red onion, cut up
½ green pepper, de-seeded and chopped
4 cloves of garlic, minced
2 orange heirloom tomatoes, cut up
approximately ¼ cup olive oil
½ fresh lemon
½ teaspoon of chili pepper
1 teaspoon of paprika
pinch of sea salt and pepper
bunch of fresh dill
Cut open the avocados, cucumbers, red onion, green pepper, tomatoes and garlic into small pieces. Place them in a bowl and drizzle them with olive oil and lemon juice. Add these ingredients into a blender, along with the chili pepper, dill salt, pepper, and paprika. Puree until all the ingredients are blended together. Taste and chill for about 2-3 hours. Top with some cut up cucumber and tomatoes and garnish with dill. Enjoy!
Posted: Tuesday, August 9th, 2011 @ 9:59 pm
Categories: chilled soup recipes, chilled soups, vegetarian and vegan soups.
Tags: chilled soups, Cucumber and Avocado Gazpacho, Gazpacho, Gazpacho Soup Month, healthy soups, soup recipes, summer soups.
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