Spicy Avocado and Vegetable Gazpacho is a refreshing chilled soup and a perfect way to celebrate both the flavors and nutrient density of summer vegetables.
Featured Ingredients
Tomatoes and tomato-based products are considered the major source of carotenoid intake in most countries. The predominant carotenoids present in tomato include β-carotene and lycopene (which gives them their red color and is a potent antioxidant associated with numerous health benefits). Cooking significantly increases the bioavailability of lycopene and β-carotene.
Avocados deliver at least 10% or more of the daily value of 11 different nutrients per 1/4 cup serving (or 1/2 an avocado)! They are rich in the monounsaturated fat oleic acid, which is considered highly cardioprotective, in addition to being linked with numerous other health benefits.
Whether you love or hate cilantro depends on what version of the OR6A2 gene you have. This is a gene that codes olfactory receptor proteins, enhancing sensitivity to certain chemicals. If you are one of the unlucky ~ 3-21% of people who have a strong negative reaction to cilantro, crushing the leaves may help relieve the issue.
Spicy Avocado and Vegetable Gazpacho
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.
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