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 shooters —Miss Hangrypants
Ingredients
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4
large ripe avocados
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2
green bell peppers, seeded and halved
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3
green onions
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1/2 cup
fresh parsley
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1/4-1/2 cups
fresh lime juice
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1/2-1 teaspoons
salt
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1/2 cup
pistachio, coarsely chopped
Directions
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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
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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
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Transfer gazpacho to a container and chill for at least 30 minutes. Serve chilled in bowls and garnish with pistachio.
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