Fresh Gazpacho Soup is a refreshing zesty soup that is served cold. This recipe is served with a chunky Avocado and Cucumber Relish.
Gazpacho with Avocado Relish
This soup is easy to make, delicious, and chock full of both flavor and nutrients.
When you add the avocado and cucumber relish to the top, you have an elegant dish that you can also feel good about both serving and eating.
NERD ALERT … also, the avocado in the relish is rich in medium short-chain fatty acids – a good fat necessary for brain health!
SIDE NOTE …this soup gets even better after a day or two in the fridge. After serving it the first time, I threw the leftover relish and a bit of extra cilantro right into the soup – rather than store it in a separate container. It made for a fantastic lunch – even two days later!
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Gazpacho with Avocado Relish
- Coarsely chop the cucumber, tomatoes and bell pepper. Combine with the lemon juice, oils and minced garlic.
- Puree in batches in a blender or food processor until just blended, but still slightly chunky. (I used an immersion blender.)
- Pour into a non-reactive bowl. Stir in the chopped cilantro, season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 1 hour - or up to 8 hours.
- Combine all of the ingredients for the relish in a non-reactive bowl. Season with salt and freshly ground black pepper.
- Finish with a drizzle of avocado oil. Fold gently to combine.
- Add a healthy spoonful to the top of your soup as garnish.