Chunky Cucumber Avocado Gazpacho
Cold soups are the perfect lunch or quick dinner during the blistering summer months as they satisfy your need to cool down. They can be made in large batches and stored for an easy lunch or a perfectly planned picnic.
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If you like chilled soup, try this recipe.
- 1 ripe avocado, finely chopped
- 1 large cucumber, finely chopped (about 3 cups)
- 1 each orange and red bell pepper, finely chopped
- 1 large green chile pepper, seeded and minced
- 3 green onions, minced
- 2 cloves garlic, minced
- 2 limes, zested and juiced
- 2 cups unsalted tomato juice (TRY:
- Lakewood Organic Tomato Juice)
- 1/2 cup white wine vinegar
- 1/4 tsp sea salt
- 1/2 bunch fresh basil, cut into chiffonade
- In a large stockpot, combine all ingredients, except basil, with 2 cups water. Taste and adjust seasoning, if necessary.
- Chill for 1 to 2 hours. Garnish with basil before serving. For a portable lunch, ladle 2 cups of soup into each of 4 16-oz Mason jars and refrigerate until ready to eat. Keeps for up to 4 days in the fridge.
- Serving Size 2 cups
- Calories 159
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 6 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 143 mg
- Sugar Content 7.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g