Sylvie’s Cold Avocado Gazpacho

Sylvie’s Cold Avocado Gazpacho Sylvie’s Cold Avocado Gazpacho Chill for at least 2 hours before serving to let flavours blend.
Chill for at least 2 hours before serving to let flavours blend.
  • 20 min prep
  • 140 minutes
  • 120 calories
  • $0.85
  • Gluten Free
  • Heart Healthy
  • Vegetarian

Ingredients


Makes: 6–8 servings
  • 3 green onions, chopped
  • 3 small radishes, chopped
  • 1 ripe avocado, peeled, pitted and chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 yellow pepper, (for better flavour, roast it!) chopped
  • 1 C (250 ml) water
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) white wine vinegar
  • 1-2 Tbsp (15-30) Pesto Sauce Mix
  • 1 lime
  • 1/4 C (60 ml) light sour cream - optional

Preparation


 
  • Place first 9 ingredients in a blender and whirl to purée.
  • Using a Ceramic Y-Peeler, peel a few strips of skin from lime. Julienne into skinny strips.
  • Squeeze lime juice into avocado mixture and whirl to mix. If too thick, thin with more water.
  • Refrigerate at least 2 hours before serving to let flavours blend. Ladle into bowls and dollop with sour cream and top with lime strips. If you have extra radishes, thinly slice and use up as garnish, too.
Nutritional Serving Size
Calories 120
Fat 10 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 10 mg
Carbohydrates 8 g
Fibre 4 g
Sugar 2 g
Protein 2 g

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Ceramic Y-Peeler
Pesto Sauce Mix
$9.50