gazpacho with avocado cream

gazpacho with avocado cream

gazpacho with avocado cream

1 hour 30 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 avocado, ripe but firm
  • 2 tsp. cumin
  • 1 english cucumber, diced
  • 1/4 cup flat-leaf parsley, chiffonaded
  • 4 oz greek yogurt
  • 2 tbsp. honey
  • 2 tbsp fresh lime juice
  • 2 limes, zested and juiced (set aside 2 tbsp of lime juice for the avocado cream)
  • 1 tsp. paprika
  • 1 cubanelle pepper, diced
  • 1 tsp. red chili flakes
  • 1/4 cup red wine vinegar
  • salt & pepper to taste
  • 48 oz tomato juice
  • 4 tomatoes, diced
  • 16 oz watermelon puree
  • 1 white onion, diced
  • 3 bell peppers, preferably one green, one yellow, and one red, diced
Instructions

puree and strain the watermelon. any strainer will work well, ideally use something very fine such as a chinois or through a cheesecloth. combine the watermelon juice with the tomato juice in a very large bowl. combine all remaining ingredients. set aside, the flavor will continue to develop with time. refrigerate & allow to set for at least one hour.pit the avocado and dice flesh. combine with remaining lime juice in a food processor and puree until smooth. mix in the greek yogurt until fully combined.serve cold, with avocado cream placed in the center of the bowl.Recipe with images at Spoontang.

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