How To Make Gazpacho with Avocado and Corn
Gazpacho has a refreshing taste that’s great for cooling down on hot summer nights. This recipe has avocado and corn which makes for a hearty meal.
Serves:
Ingredients
- 4ripe summer tomatoes,cored and cut into 1-inch chunks
- 1large cucumber,peeled, seeded and cut into 1-inch chunks
- 2medium poblano peppers,seeded and cut into 1-inch chunks
- ⅓cupscallions,sliced
- 3cupstomato juice,store bought or homemade
- 2tbspsherry vinegar
- 1tspsalt
- ¼tspfreshly ground black pepper
- 1¼tsptabasco,or hot sauce, or more, to taste
- 2cupscorn kernels,cooked
- 2ripe avocadoes,peeled and cut into small dice
- ½cuppacked cilantro leaves
- 8radishes,thinly sliced, for garnish
- 2limes,quartered, for garnish
Instructions
-
Combine the tomatoes, cucumbers, peppers, and scallions in the bowl of a food processor. In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
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Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.
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Taste and adjust the salt, vinegar, and Tabasco sauce to your liking. Refrigerate for about two hours or until cold.
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Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges.
Nutrition
- Calories: 138.18kcal
- Fat: 6.71g
- Saturated Fat: 0.95g
- Monounsaturated Fat: 4.05g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 19.21g
- Fiber: 5.25g
- Sugar: 5.84g
- Protein: 3.50g
- Sodium: 433.32mg
- Calcium: 35.29mg
- Potassium: 673.47mg
- Iron: 1.13mg
- Vitamin A: 55.57µg
- Vitamin C: 90.72mg
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