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Tomatillo-Avocado Gazpacho

QUICK FACTS

  PREPARATION TIME
30 min (for 8 serves)

 
  COOKING TIME
5 min (for 8 serves)
  SOUP
Vegetable
 

SUMMARY

 

A sumptuous dish made of tomatillos, avocado, cucumber, jalapeno pepper and capsicum. Gazpacho is also known as a vegetable salad cold soup. This soup is rich in vitamins, minerals, and Omega-3 fatty acids.  

INGREDIENTS

3.00 tablespoon (41 g)
  olive oil
3.00 clove (9 g)
  garlic, minced
300 g
  cucumber, seeded, diced
300 g
  avocado, pitted, halved
600 g
  tomatillos, husks removed, chopped
0.75 cup (64 g)
  green capsicum, chopped
1.50 pepper (50 g)
  jalapeno peppers, seeded, chopped
3.00 cup (765 g)
  chicken stock
2 g
  sea salt
0.38 teaspoon (1 g)
  black pepper, ground
 

METHOD

1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.

2. Coarsely chop half the cucumber and half the avocado and place in a food processor.

3. Add tomatillos capsicum, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in stock; season with salt and pepper. Chill for 20 minutes.

4. Meanwhile, dice the remaining cucumber and avocado and place in a medium bowl. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.

5. Ladle into serving bowls and top with cucumber-avocado mixture.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
358.1 kJ  (85.6 kcal)
Protein:
1.5 g
Total Fat:
6.1 g
-Saturated:
1.8 g
-Mono-Unsaturated:
3.1 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
10.1 g
-Complex Carbs:
0.5 g
-Sugar:
1.0 g
Fibre:
1.1 g
Water:
108.1 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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