Avocado Basil Gazpacho

Smooth, creamy, and crunchy describes this delightfully healthy gazpacho.
Looking for something fast and easy that makes a nice presentation? Try this aromatic avocado basil gazpacho. Made in the blender, the flavor is mild and pleasing, while the texture is silky, and the bold green color is inviting. .

This recipe, like most gazpacho recipes, is made up of a variety of raw vegetables and is served cold in the summer or at room temperature in the winter. I love it because it because it's vegan, naturally gluten free, healthy, and easy. The perfect light starter for any meal!

Avocados are a great source of good fat, taste delicious, and can be used in a variety of recipes. Although I usually just add avocado to my salads or whip up a simple guacamole, this avocado gazpacho is a little more interesting! 

Quick Facts About Avocado

• Considered a super food that is packed with valuable minerals 
• High in fiber
• Contains heart healthy monounsaturated fatty acids ( that may help lower cholesterol) 
• Contains more potassium than  bananas
• Contain powerful antioxidants important to eye health  (Lutein and Zeaxanthin) 

Author: Judee Algazi of Gluten Free A-Z Blog

Prep Time:  10 minutes for soup: additional 10 minutes for raw vegetable topping

Cook Time: None

Makes:  6 four ounce servings 

Notes: This soup is thick, rich and creamy . A 4 ounce serving is perfect

Ingredients for soup:

1 large Haas-type avocado peeled and quartered, ( ripe) 

2 Persian cucumbers, chopped in large chunks for blender

2 cups of fresh basil ( loosely packed) 

1/2 clove fresh garlic, chopped ( more if you are a raw garlic lover)

1 bunch of scallions, sliced to place in blender

1/2 small red onion, chopped

Juice of one large lime

2 cups of water

1 teaspoon of sea salt or Himalayan salt 

Directions: 

Place the avocado, cucumber, garlic, scallions, basil, and red onion in a blender. Add the water and salt and process in blender until everything is completely smooth. Pour the liquid mixture into small glass bowls and refrigerate for 4-6 hours.  Serve garnished with finely chopped vegetables ( see below)

Vegetable ingredients for the garnish: 

5 red grape tomatoes, cut in half and then diced

5 yellow grape tomatoes, cut in half and then diced

1/2 red onion, diced fine

2  red radishes, diced fine

1/4 red pepper , diced fine

1/2 Persian cucumber chopped

1 rib celery, diced fine

Optional: chopped cilantro, chopped mint, 

Directions:

Toss all of the chopped vegetables together and use 1 Tablespoon to garnish each bowl. 

Garnish in advance or apply when serving

Helpful Tips for buying and  using avocados:

1.  If you are not going to serve guacamole right away, hold onto the pit and place it in the bowl with the refrigerated guacamole. Remove just before serving. The pit will keep the guacamole from turning brown.

2. How do you know when an avocado is ripe and ready to use? The skin turns brown, and becomes soft to touch. Once this happens use it immediately or refrigerate it for another day. A hard green avocado takes about 3-5 days to ripen, depending on the weather. ( faster in warmer weather).

3.  If you want to speed up the ripening process,  put the avocado into a brown paper bag ( not a plastic bag) together with a banana or apple. The gasses from the other fruit will speed up the ripening process

My Notes: 

This recipe is a perfect kosher for Passover recipe
During the winter: Refrigerate the vegetables before preparation, if you want to serve at room temperature!
During the summer: Refrigerate the soup and serve refreshingly cold!

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