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CHILLED CALIFORNIA AVOCADO GAZPACHO
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Rating

5 of 5 2

2 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 4.000 4 cups
    chilled, canned tomato juice
  • 0.500 ½
    of a whole chipotle pepper in adobo sauce, with 1/2 teaspoon sauce
  • 14.000 14 oz.
    canned, diced tomato
  • 1.000 1
    medium green bell pepper, cut into 1/4" dice
  • 4.000 4 oz.
    diced sweet onion
  • 1.000 1
    cucumber, peeled, seeded, and cut into 1/4" dice
  • 0.500 ½ cup
    thinly sliced green onion
  • 15.000 15 oz.
    black beans, drained and rinsed
  • 2.000 2 Tbsp.
    Worcestershire sauce
  • 1.500 1 ½ tsp.
    salt
  • 1.000 1 tsp.
    granulated garlic
  • 3.000 3 Tbsp.
    olive oil
  • 1.500 1 ½ tsp.
    hot sauce
  • 4.000 4
    California Avocados
  • 0.000
    Cilantro or green onion brushes for garnish

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Instructions

  1. Puree tomato juice, chipotle pepper and adobo sauce in a food processor. Add diced tomato and coarsely chop; transfer to large bowl.
  2. Stir in remaining ingredients, except avocado and garnish; label, date and refrigerate.
  3. Just before service: Peel, seed and dice California Avocados; stir into soup.
  4. Per Order: Garnish with cilantro or green onion.

Nutrition information per serving

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Comments

  • A Hit!

    Made this for a potluck lunch at the office and it was a huge hit! I like it on the spicier side, so i used more (about double) of the chipotle peppers and a few more dashes of Cholula Hot Sauce, which gave it a nice kick. The chipotle gave it a nice smoky flavor and still wasn't too spicy for anyone (even those with a fear of the spice). As with anything, i also doubled the Garlic. Better too much than not enough (since there is no such thing as too much). I also was heavy on the diced veggies so added another cup of tomato juice to make it more soup than salsa. Will be making more very very soon!

    Submitted By Truman - May 20, 2010

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