Spicy Avocado and Vegetable Gazpacho
Nutrivore Score: 632
Ingredients
- 2 large tomatoes seeded and coarsely chopped
- 1 medium yellow pepper cut into 1/2" pieces
- 1 medium cucumber peeled, seeded, andcut into ½-inch pieces
- 1 large celery stalk thinly sliced
- 1/2 bunch radishes finely chopped
- 2 medium avocados seed and peel removed and cut into 3/4-inch chunks
- 32 ounces spicy cocktail vegetable juice (1 bottle) chilled
- 1/4 cup red wine vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon chili flakes
- 1 tablespoon fresh cilantro chopped
- yogurt to serve optional
Instructions
- Combine all ingredients, and gently stir.
- Cover and refrigerate at least 30 minutes, or until very cold.
- Serve with a spoonful of sour cream or yogurt, if desired.
Nutrition
Nutrition Facts
Spicy Avocado and Vegetable Gazpacho
Amount per Serving
Calories
157
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Sodium
134
mg
6
%
Potassium
691
mg
20
%
Carbohydrates
12
g
4
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
871
IU
17
%
Vitamin C
64
mg
78
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
If you don't want the heat, you can use non-spicy vegetable juice and omit the chili flakes.