Avospacho

Traditional gazpacho, originating in Spain, is a cool tomato-based vegetable soup. With this avocado version, the soup is quite creamy and a beautiful green color. Adding peas and cucumber to the base and stirring in chopped veggies keeps it from being too high in fat. The best part: no cooking needed. You’ll love this dish on those warm summer nights.

Serves 4 

Diced ingredients

1 avocado, diced

¾ c zucchini, diced

¾ c cucumber, diced

½ c red bell pepper, diced

1/3 c red onions, diced

2 T fresh cilantro, chopped

Blended Ingredients:

1 avocado, without skin

1 c frozen peas

2½ c water

½ c cucumber, chopped

1 lime, juiced

1 lemon, juiced

1 T garlic granules

1½ tsp cumin

1 T jalapeno, chopped (optional)

Combine the diced ingredients into a large bowl. Add the ‘blended soup ingredients’ to a blender and process until smooth and creamy. Pour the blended mix into the bowl and stir. Best served chilled.