Avocado Gazpacho
This light gazpacho comes together with cucumbers, garlic, green peppers, dill and lemon juice.
Gluten free
Ingredients per serving
Prepare the Soup
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Cucumbers, seedless, peeled, chopped 3.0 each
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Garlic cloves, rough chop 5.0 each
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Onions, shallots, quartered 5.0 each
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Bell peppers, green, seeded, chopped 3.0 each
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Lettuce, shredded 450.0 g
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Dill, fresh, chopped 2.5 g
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Red wine vinegar 120.0 ml
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Lemon, juice only 2.0 each
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Avocados 5.0 each
Finish the Soup
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Avocados 1.0 each
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Dill, fresh, chopped, for garnish
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Crème fraiche 150.0 ml
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Kosher salt and black pepper to taste
Preparation
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Prepare the Soup
- Cool the prepared Knorr® Liquid Concentrated Base Vegetable.
- Place cucumber, garlic, shallots, green pepper, lettuce, dill, vinegar, lemon juice and preparedKnorr base in a blender or food processor. Blend until smooth.
- Cut avocados in half lengthwise. Peel and remove pit. Roughly chop the avocados and add it to the mixture in the blender or food processor. Blend until smooth. Season to taste.
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Finish the Soup
- Transfer the soup to a medium bowl. Finely chop the remaining avocado and stir this into the gazpacho; add salt and pepper to taste. Chill thoroughly before serving.
- Garnish with the remaining dill and crème fraiche.
