gazpacho with avocado


  • 2 large tomatoes, peeled
  • 1/2 medium cucumber, peeled and seeded
  • 1/4 red bell pepper
  • 1 garlic clove
  • 1 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • kosher salt and fresh black pepper
  • 2 tbsp chopped red onion
  • 2  tablespoons  chopped fresh cilantro
  • 1  ripe peeled avocado, diced

Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth. Chill in refrigerator 1/2 hour. Pour into two large bowls and top with 1 tsp olive oil in each bowl, cilantro, chopped red onion, salt and pepper plus avocado. Serve with good crusty bread. Makes 2 servings.

Source: Skinny Taste


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