Avocado Corn Gazpacho
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly
3
The pieces should be small but not minced or soupy
4
Transfer the vegetable mixture to a large bowl
5
Halve and pit the avocados
6
Put 1/2 an avocado in the food processor and pulse to puree
7
Dice the remaining 1 1/2 avocados
8
To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper
9
Mix gently with a large spoon
10
Taste and adjust the salt and pepper, to taste
11
Cover and refrigerate until ice cold
12
Ladle into soup bowls and serve