Creamy Avocado Gazpacho
It’s been quite a while since I’ve posted a non-dessert recipe. Desserts are so much more fun to make, eat, and photograph. Also, there isn’t a hungry family waiting for you to finish taking photos so they can finally eat! I managed to snap a few photos of this lovely soup before my family got too hungry.
Sometimes in the summer, it can be too hot for warm, cooked food. Sometimes, you just need a nice chilled soup to cool off from the unrelenting sun. Gazpacho is a delicious cold Spanish soup made from tomatoes and other vegetables. This version of gazpacho has avocado (yay!) and plenty of other healthy green vegetables.
Leafy greens are super healthy and the darker the green, the better it is for you. Spinach is great because it has lots of vitamin A, vitamin C, vitamin E and folate. These are good for reducing risk of arthritis, cardiovascular disease and even memory loss!
This creamy gazpacho is an excellent way to eat a lot of vegetables in just one serving. It is rich and flavorful because of the variety of ingredients in it. It is a very quick recipe – all you gotta do is just toss everything into the blender!
CREAMY AVOCADO GAZPACHO
1 medium tomato, cut into quarters
1 small cucumber, cut into chunks
1 avocado, cut into chunks
3 large basil leaves
1/2 jalapeño, seeded and roughly chopped
1 cup baby spinach leaves
1 small celery stalk
1 clove garlic, crushed
1 tablespoon red wine vinegar
1 tablespoon honey
2 ice cubes
Salt and pepper
Chop up tomato, cucumber and avocado, and set aside some small chunks for garnish.
Combine tomato, cucumber, avocado, basil, spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or food processor. Blend until smooth.
Taste and season with salt, pepper, and additional red wine vinegar if necessary.
Refrigerate until chilled and garnish with chunks.
adapted from Epicurious