Avo-Can You Chill?
Lemon-Garlic Avocado Gazpacho with Fresh Onion and Zesty Citrus
30 minutes
Serves 4
DinnerSpanishVeganGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
This Spanish-inspired gazpacho transforms ripe avocado, onion, and garlic into a creamy, refreshing vegan starter, all brightened with a burst of fresh lemon juice. Blending at low temperatures keeps the flavors vibrant, while a quick marination step lets those alliums mellow out, no tears, just cheers.
Equipment needed
- Blender or food processor
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the chopped onion, crushed garlic, lemon zest, and lemon juice. Let sit for 10 minutes to mellow the bite of the onion and garlic.
- 02Scoop the avocado flesh into a blender or food processor. Add the marinated onion, garlic, all lemon juice and zest, cucumber, cilantro, olive oil, and cold water.
- 03Blend on high until completely smooth and creamy, about 1 to 2 minutes.
- 04Add in sherry vinegar, kosher salt, and black pepper. Blend briefly to combine.
- 05Taste and adjust seasoning with more salt or lemon, if needed. Chill the soup in the refrigerator for at least 15 minutes before serving.
- 06Ladle the gazpacho into bowls. Drizzle each serving with a bit more olive oil and a sprinkle of cilantro if desired.
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