Author Notes
Cool down on a hot summer night with this chilled soup. It's a twist on the classic gazpacho, starring avocado. —Emily Hu
Ingredients
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1
tomato, cubed
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1
cucumber, cubed
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1
avocado, cubed
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3
basil leaves
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1/2
jalapeno, seeded and chopped
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1 cup
baby spinach leaves
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1
celery stalk
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1
garlic clove, crushed
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1 teaspoon
red wine vinegar
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1 tablespoon
honey
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2
ice cubes
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salt and pepper
Directions
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Chop up tomato, cucumber and avocado, and set aside some small chunks for garnish.
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Combine tomato, cucumber, avocado, basil, spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or food processor. Blend until smooth.
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Taste and season with salt, pepper, and additional red wine vinegar if necessary.
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Refrigerate until chilled and garnish with chunks.
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