Chill Factor
Creamy Chilled Gazpacho with Avocado-Lemon Broth and Crisp Apple-Broccoli Garnish
30 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by Spanish gazpacho but with a creamy, almost velvety twist thanks to avocado and lemon, this dish is a raw vegetable celebration masquerading as a dinner-worthy soup. You’ll learn how to coax maximum flavor from your produce without ever turning on the stove (blenders are basically science wands).
Equipment needed
- blender
Ingredients
Yield
4
Instructions
- 01In a blender, combine the chopped tomatoes, bell pepper, onion, garlic, apple (except reserved 1/4 cup), broccoli (except reserved 1/4 cup), and potatoes. Add the sherry vinegar and half the lemon zest and juice. Blend until smooth, about 2 minutes, scraping down the sides as needed.
- 02With the blender running on low, slowly drizzle in the olive oil until the mixture turns creamy and lighter in color.
- 03Pour in the cold water and blend again until the soup is silky. Adjust the texture: add more water a tablespoon at a time if it seems too thick.
- 04Season with salt and pepper to taste. Refrigerate at least 20 minutes to chill and let flavors meld.
- 05Meanwhile, in a clean blender, combine avocado, remaining lemon zest and juice, a pinch of salt, and 2 tablespoons cold water. Blend until extremely smooth and creamy.
- 06To serve, ladle the gazpacho into shallow bowls. Spoon a generous swirl of avocado-lemon cream over the center of each.
- 07Top each bowl with a sprinkle of the reserved diced apple and broccoli. Drizzle with a little olive oil and scatter with chopped parsley.
- 08Serve chilled, and enjoy immediately.
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