Gazpacho With Avocado Salsa Recipes

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GAZPACHO SALSA



Gazpacho Salsa image

Provided by Jill Silverman Hough

Categories     Tomato     Appetizer     Picnic     Super Bowl     Vegetarian     Low Cal     Backyard BBQ     Cucumber     Summer     Poker/Game Night     Healthy     Low Cholesterol     Vegan     Party     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil (preferably Spanish)
2 tablespoons Sherry wine vinegar or red wine vinegar
3 garlic cloves, minced
1 tablespoon smoked paprika
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes
1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)
3/4 cup coarsely chopped pitted Kalamata olives
1/2 red bell pepper, cut into 1/4-inch cubes
1/2 yellow bell pepper, cut into 1/4-inch cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley

Steps:

  • Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.

AVOCADO GAZPACHO



Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

AVOCADO AND HEIRLOOM TOMATO GAZPACHO



Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

  • In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  • In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
  • Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

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