Green Gazpacho with Cucumber & Avocado
Recipe by Jackie Newgent, RDN | Photo by Erin Kunkel
A cool and refreshing soup is a clever way to get your veggies, no cooking required. Traditional gazpacho is tomato based, but this version features cucumber and avocado in a beautiful green blend that’s surprisingly filling (hello, fiber!). Enjoy it as an appetizer at a cookout, picnic, or any summer soirée. Or make it a meal with a pile of grilled shrimp and some torn crusty, whole-wheat bread.
INGREDIENTS
1 large Hass avocado, halved, pitted, and peeled
1 large English cucumber, unpeeled, chopped (about 3 cups/15 oz/470 g)
1 large yellow bell pepper, seeded and roughly chopped
2 green onions, green and white parts, chopped
1 small serrano pepper, sliced
1 clove garlic
¼ cup (1/3 oz/10 g) packed fresh mint leaves
3 tablespoons white (golden) balsamic vinegar
2 tablespoons extra-virgin olive oil
Sea salt
Fresh mint sprigs for garnish (optional)
INSTRUCTIONS
In a high-power blender or food processor, combine the avocado, cucumber, bell pepper, green onions, serrano pepper, garlic, and mint leaves. Add the balsamic vinegar and olive oil, and season with 1 teaspoon sea salt. Blend until smooth, at least 2 minutes on high speed. Pour into a pitcher, cover, and refrigerate for at least 2 hours.
Pour the gazpacho into bowls, garnish with the mint sprigs, if you like, and serve chilled.
Makes 4 servings
Serving size: about 1 cup (8 fl oz/125 ml)
Nutrition Facts (per serving)
Calories 151
Protein 2 g
Total fat 12 g
Saturated fat 2 g
Carbs 11 g
Fiber 4 g
Total sugars 3 g
Added sugars 0 g
Sodium 590 mg
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