Creamy Avocado Gazpacho Soup:


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Creamy avocado gazpacho soup is a healthy cholesterol cutting soup recipe with avocadoes and gazpacho beans. The creamy, mildly spiced, delicious avocado soup is thick and can also be used as a dip for nachos, tortillas or as dressing for taco salads. The cold soup avocado and gazpacho soup refreshes you on hot summer evening.

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Creamy Avocado Gazpacho Soup: recipe - How to make Creamy Avocado Gazpacho Soup:

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients

1 cup (237 ml.) water
flesh of 1 medium avocado, reserving 1 T. for garnish
2 cups (480 ml) chopped cucumber
1 1/2 cups (355 ml) chopped tomatoes
1/2 to 1 serrano chile, with seeds, sliced (optional)
1 large clove minced garlic (lehsun)
1 sprig mint leaves (phudina)
2 tbsp lemon juice
1/2 tsp salt
1 tbsp maple syrup (can use dates or honey to sweeten)
2 small mint leaves (phudina)
dry red chilli flakes (paprika) (optional)
Method

  1. Combine all ingredients in a blender in the order listed. start blender on low speed for a few seconds, then switch to high. blend until creamy and smooth, about 1 1/2 minutes.
  2. Pour into 2 soup bowls. dice reserved avocado and gently drop them into the center of the bowl. add a mint leaf and sprinkle diced avocado with paprika if desired. serves 2.


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This recipe was contributed by devindra on 17 Nov 2001


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