Vegan Option:
SUNSET GAZPACHO WITH AVOCADO CREAM
A chilled, silky soup of blended tomatoes, cucumbers, and bell peppers, served with an avocado cream. It’s a cool beginning to a sun-kissed soirée.
Sunset Gazpacho with Avocado Cream
Prep Time: 20 minutes
Serves: 4
Ingredients:
For the Gazpacho
• 6 ripe tomatoes, roughly chopped
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, cored and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional for a smoky flavor)
• 1/2 cup cold water (adjust for desired consistency)
For the Avocado Cream
• 1 ripe avocado
• 1/4 cup coconut yogurt (or any plant-based yogurt)
• Juice of 1 lime
• Salt, to taste
Garnish
• Diced cucumber, bell pepper, and cherry tomatoes
• Fresh cilantro or parsley, chopped
Instructions:
1. Prepare the Gazpacho
> In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, garlic, red wine vinegar, olive oil, salt, pepper, and smoked paprika (if using). Blend until the mixture is smooth.
> Taste and adjust the seasoning as necessary. For a thinner gazpacho, add cold water until you reach the desired consistency.
> Chill the gazpacho in the refrigerator for at least 2 hours, or until cold.
2. Make the Avocado Cream
> In a clean blender, combine the ripe avocado, coconut yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed.
3. Serve
> Pour the chilled gazpacho into bowls. Dollop or swirl a spoonful of avocado cream into each bowl.
> Garnish with diced cucumber, bell pepper, cherry tomatoes, and a sprinkle of fresh cilantro or parsley.