Recipe: Gazpacho with avocado
(Wally Skalij / Los Angeles Times / May 13, 2013)
Gazpacho with avocado
Total time: 20 minutes, plus optional chilling time
1 cup packed fresh bread crumbs
Water for soaking the bread crumbs
2 cloves garlic
1 pound ripe avocados (about 3), peeled and chopped
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
11/2 teaspoons salt
Chopped green onion, for garnish
Chopped tomato, for garnish
Chopped cilantro (optional), for garnish
1. Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Purée until smooth. Add the avocados and lemon juice and purée. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.
2. Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.
Each of 4 servings: 315 calories; 3 grams protein; 20 grams carbohydrates; 6 grams fiber; 26 grams fat; 4 grams saturated fat; 0 cholesterol; 2 grams sugar; 1,008 mg. sodium.