Of all the gazpachos I’ve ever had, this is my absolute favorite. Its creamy, cool and oh-so-delicious. I made this soup for the first time when I wanted to get creative with avocados and wanted to do more than just a guacamole. I knew that avocados are full of good fats that are anti- inflammatory and aid absorption of antioxidants and other nutrients. So this dish was my answer to eating it in a new way. The recipe turned out so well that even my ‘fussy-about-gazpachos hubby’ licked his spoon clean! Yay!!
- Cut the avocado in half producing two long avocado halves that are still connected in the middle by the seed. Take hold of both halves and twist them in opposite directions until they naturally separate. Scoop out the flesh from both halves.
- Add to blender with water, lime juice, vegenaise, cilantro, hot sauce, salt and pepper.
- Blend on medium speed for 1-2 minutes until the consistency is smooth and creamy.
- Place in soup bowls and chill. Remove from fridge before serving and garnish with lime and chopped cilantro.