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–+ servings
classic gazpacho recipe by foodology geek

Gazpacho with Avocado Relish

Yield: 6
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Calories: 166kcal
Author: Laura Reigel
This cold tomato soup is one of my favorite healthy recipes. Not only is it delicious, you feel good when you eating it becasue you know you are treating your body right.

Ingredients

Gazpacho Soup

  • 2 english cucumbers, peeled
  • 6 med ripe roma tomatoes, peeled
  • 1 med red bell pepper, seeded
  • 1 tablespoon fresh lemon juice, lime may also be used
  • 1 tablespoon avocado oil
  • 2 tablespoon olive oil, extra virgin
  • 2 cloves garlic, minced
  • 3 tablespoon fresh cilantro, coarsely chopped
  • kosher salt
  • black pepper

Avocado Relish

  • 1 avocado, firm but ripe, diced in ¼" pieces
  • ½ english cucumber, diced in ¼" pieces
  • 1 lrg ripe roma tomato, peeled, seeded and diced
  • ¼ cup red onion, diced
  • ⅓ cup fresh cilantro, chopped
  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon avocado oil

Directions

Gazpacho

  • 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.

Avocado Relish

  • 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.

Notes

Tomatoes: Roma tomatoes are my favorite tomato for this recipe, but when I make this cold soup I use the ripest most flavorful variety of tomato that I can find.
Cucumbers: English or Persian cucumbers are best in this recipe. If you use other cucumbers peel off the skin. 
How-to peel tomatoes: To peel the tomatoes, place them in a pot of boiling water for 1 minute, then transfer them to a bowl of cold water. The peel should then come off easily.
This recipe has been reprinted here with permission from the author: Charlie Vollmar.
Thanks, Charlie! ...not only for your permission but for inspiring us with your culinary talents.

Nutrition

Calories: 166kcal (8%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 14g (22%)Saturated Fat: 2g (10%)Sodium: 7mgFiber: 3g (12%)Sugar: 4g (4%)Calcium: 26mg (3%)Iron: 1mg (6%)
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