Avocado Gazpacho
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | Cucumbers, seedless , peeled, seeded, chopped | |
| 5.00 | cl | Garlic , rough chop |
| 5.00 | x | Onions, shallots , quartered |
| 3.00 | x | Bell pepper, green , seeded, chopped |
| 10.00 | oz | Lettuce , torn |
| 2.50 | tbsp | Dill , fresh, chopped |
| 1.00 | oz | Red wine vinegar |
| 3.00 | x | Avocado-haas |
| 1.00 | x | Lemon , juice only |
| 20.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 1.00 | tbsp | Dill , fresh, chopped, garnish |
| Kosher salt and black pepper to taste |
Preparation
1. Place cucumber, garlic, shallots, green pepper, lettuce, dill, vinegar, and prepared chicken base in a blender or food processor. Blend until smooth.
2. Cut two of the avocadoes in half lengthwise. Peel and remove pit. Roughly chop the avocadoes and add it to the mixture in the blender or food processor. Blend until smooth.
3. Transfer to a medium bowl. Finely chop the remaining avocado and sprinkle with lemon juice. Stir this into the gazpacho; add salt and pepper to taste. Chill thoroughly before serving. Garnish with the remaining dill.
Recipe review
(0 Ratings, 0 Reviews)
