Gazpachos are usually tomato-based chilled soups, but this tempting variation adds the benefits of avocado–including rich creaminess and cholesterol-reducing power–to the mix. Mellowed with yogurt and filled with the goodness of garden vegetables and fresh herbs, this soup recipe is one you may want to use all through the spring and summer seasons.
Love guacamole? Looking for a refreshing veggie-packed soup? This is the best of both worlds. Read the recipe here:
1 cucumber, peeled, seeded, and diced finely
1 small zucchini, diced finely
1 small green pepper, seeded and diced finely
1 stalk celery, finely diced
4 scallions, white and green parts, sliced thinly
1/4 teaspoon salt
2 ripe avocados, halved, and pits removed
2 cups plain yogurt
Juice of 1 lemon
Juice of 1 lime
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat-leaf parsley leaves
1/2 cup water
Salt and freshly-ground black pepper, to taste
Fresh cilantro or parsley sprigs, for garnish (optional)
1. In a medium bowl, place the diced vegetables, scallions, and salt, tossing to combine. Allow to sit for 30 minutes.
2. Scoop avocado out of its skin and place the flesh in a food processor along with yogurt, citrus juices, garlic, and herbs. Process until smooth, adding water to make a thick soup.
3. Combine avocado mixture and diced vegetables, stirring to combine. (You may need to add a little more water if the soup is too thick, but aim for a smoothie-like texture.)
4. Chill, covered with plastic wrap, for up to 24 hours. Serve in individual soup bowls, garnished with sprigs, if desired.
Inspired by Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Copyright (c) 2003 by the Hollyhock Cooks, et al. Reprinted by permission of New Society Publishers.
Inspired by Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003).