Chunky gazpacho with corn and avocado

Chunky gazpacho with corn and avocado

Aug 25 2020

u

10 mn

Serves 5

This veggie loaded cold soup takes 10 minutes to make and is amazing during summer time when you carve a cold soup full of flavor!!!

Ingredients

  • 1 large cucumber
  • 1 cup of cherry tomatoes
  • 2 green onions
  • 2-3 medium sweet peppers
  • 3-4 cups of tomato juice
  • 2 tsp of sherry vinegar
  • 1 lime, juiced
  • 2 corn ears
  • 2 avocado
  • Salt and pepper to taste

Directions

Place the tomatoes, cucumber, peppers and green onions in food processor and pulse until chunky ( it will look like kind of veggie rice). Do not over do it otherwise it will be too mushy, it will still taste good but alter the consistency!

Transfer the veggies to a large bowl and add the vinegar, lime juice, some salt and pepper and 3-4 cups of tomato juice.

For extra tasty  gazpacho, cover and place in the fridge for an hour or 2 so all the flavors have time to blend nicely!

Cut the corn of the cob and cut the avocados into cubes. Spoon the gazpacho in  bowls and add some corn and avocado on each of them, sprinkle some flaky salt and enjoy!

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