Cold Spanish Gazpacho with Avocado
Best enjoyed on an outdoor patio just after sunset on a warm summer evening. But really, anytime you want a simple light starter soup will do, no matter the weather. Add some crunch by topping with homemade croutons.
INGREDIENTS | SERVES 6
- 2 cucumbers, diced
- ½ red onion, diced
- 2 large tomatoes, diced
- ¼ cup fresh chopped cilantro
- 2 avocados, diced
- 4 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- ¾ cup vegetable broth
- 1 chili pepper (jalapefio, serrano, or cayenne) or 1 teaspoon hot sauce
- Salt and pepper to taste
Mix together the cucumbers, red onion, tomatoes, cilantro, and avocado. Set half of the mixture aside.
Take the other half and mix in a blender. Add the garlic, lime juice, vinegar, vegetable broth, and chili pepper or hot sauce and process until smooth.
Transfer to serving bowl and add remaining diced cucumbers, onion, tomatoes, cilantro, and avocado, stirring gently to combine.
Season generously with salt and pepper, to taste.
Calories: 149 | Fat: 10g | Sodium: 130mg | Fiber: 7g | Protein: 3g
Slice your favorite vegan artisan bread, focaccia, or whatever you've got into 1-inch cubes. Toss them in a large bowl with a generous coating of olive oil or a flavored oil, a bit of salt, and some Italian seasonings, garlic powder, a dash of cayenne, or whatever you prefer; then transfer to a baking sheet and bake 15–20 minutes at 275°F, tossing once or twice.