Avocado Gazpacho
This chilled avocado gazpacho from The Vintage in Ketchum, Idaho has a secret ingredient usually not found in gazpacho that really makes this cold soup cook!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 - 12 servings 1x
- Cuisine: New American
Ingredients
Scale
- 1 medium sweet onion, peeled and chopped into 5 or 6 pieces
- 1 large hothouse cucumber, peeled, seeded and chopped into 5 or 6 pieces
- 1 handful cilantro leaves, washed and dried
- 2.5 pounds ripe avocado (3 – 4, depending on size)
- 6 cups chicken or vegetable broth
- 1/3 cup fresh lime juice, to taste
- 2 t curry powder to taste
- 1 T sambal chili sauce, to taste, plus more for garnish
- 1/2 t fresh ground pepper, to taste
- 1/2 t kosher salt, to taste
- 1/2 cup crumbled feta cheese for garnish (optional)
- 2/3 cups chopped assorted cherry tomatoes for garnish (optional)
Instructions
- This recipe makes a generous portion that is too big to fit in a food processor all at once. So depending on the size of your food processor bowl, work in two or three batches. Put 1/3 to 1/2 of each of the first 5 ingredients in the processor. Process until the soup is fairly smooth, but still has some crunchy texture. Remove the processed soup from the work bowl and transfer to a large bowl. Then do the same with the second and third batch. Once all of the vegetables are processed and transferred to the bowl season the soup with lime, curry powder, sambal chili sauce, salt and pepper, adjusting to your personal preference. Put the gazpacho in your refrigerator and chill for several hours or overnight.
- Serve in individual chilled bowls and garnish with feta cheese, chopped tomatoes and more sambal chile sauce.
Notes
This gazpacho will keep in the fridge for several days and gets better after the flavors have a chance to meld for a couple days.
Find it online: https://somethingnewfordinner.com/recipe/avocado-gazpacho/