RCI-SP.004.0103.001
Chilled California Avocado Gazpacho
Chilled California Avocado Gazpacho from the Recidemia collection
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- chilled4 Cupscanned tomato juice
- of a whole chipotle pepper in adobo sauce½ unitwith 1/2 teaspoon sauce
- canned14 ozdiced tomato
- green bell pepper1 mediumcut into 1/4" dice
- 4 oz
- cucumber1 unitpeeled, seeded, and cut into 1/4" dice
- ½ Cup
- cannellini beans15 ozdrained and rinsed
- 2 Tbsp
- 1 ½ tsp
- 1 tsp
- 3 Tbsp
- 1 ½ tsp
- 4 unit
- cilantro or green onion brushes for garnish1 unit
Method
1
Combine the chilled tomato juice, canned diced tomato (with liquid), chipotle pepper half (with 1/2 teaspoon adobo sauce), worcestershire sauce, salt, granulated garlic, and hot sauce in a large bowl.
2
Blend the tomato juice mixture until smooth using an immersion blender, or transfer to a food processor in batches and blend until completely smooth, then return to the bowl.
3
Add the diced green bell pepper, diced sweet onion, diced cucumber, sliced green onion, and drained cannellini beans to the blended mixture.
4
Stir in the olive oil until fully incorporated, then taste and adjust seasoning with salt or hot sauce as needed.
5
Refrigerate the gazpacho for at least 30 minutes to allow flavors to meld and ensure it is properly chilled.
30 minutes
6
Just before serving, halve each California avocado lengthwise, remove the pit, and scoop the flesh into a bowl; gently cut into 1/4-inch dice or slice into thin wedges.
7
Ladle the gazpacho into chilled bowls, then carefully distribute the diced or sliced avocado on top of each portion.
8
Garnish each bowl with cilantro or green onion brushes and serve immediately.