Grilled Green on Green Gazpacho

By Miss Hangrypants
July 9, 2014
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Grilled Green on Green Gazpacho

Author Notes: Bringing out smokey flavors by charring green veggies and blending it into a chilled soup. Can be served as an entree or as shootersMiss Hangrypants

Serves: 6

  • 4 large ripe avocados
  • 2 green bell peppers, seeded and halved
  • 3 green onions
  • 1/2 cup fresh parsley
  • 1/4-1/2 cups fresh lime juice
  • 1/2-1 teaspoons salt
  • 1/2 cup pistachio, coarsely chopped
  1. Preheat grill to medium, scoop out flesh of avocado. Rub avocado, bell peppers, jalapeño, green onion with a little olive oil. Grill all, turning occasionally, until there are scorch marks and a little softened
  2. Add the grilled veggies, lime juice, parsley, and salt to a food processor and process until smooth (or slightly chunky if you wish). Add more lime juice if necessary
  3. Transfer gazpacho to a container and chill for at least 30 minutes. Serve chilled in bowls and garnish with pistachio.

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