Gazpacho

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Low Carb Paleo Food Processor Soup: Cold Added 5 months ago Updated 5 months ago

Missing nutrition data for: Tomatoes, Jalapeño Pepper, Red Onion, Cilantro, Extra Virgin Olive Oil, Ground Black Pepper, Lime

Ingredients

3 cups chicken broth

6 tomatoes ⚠

2 cucumbers

1 yellow bell pepper

1 jalapeño pepper, optional ⚠

½ small red onion ⚠

3 cloves garlic

1 bunch cilantro ⚠

4 tablespoons extra virgin olive oil ⚠

1 teaspoon red wine vinegar

2 ¼ teaspoons sea salt, or to taste

ground black pepper, to taste ⚠

1 lime ⚠

1 avocado

Instructions

1. If chicken broth is frozen, melt in a saucepan, remove from heat and allow to cool. When warm, pour into a bowl and place in the fridge to let it cool down.

2. Peel the tomatoes by filling a medium saucepan halfway with water (enough to cover your tomatoes).

3. Bring to a boil, place the tomatoes in and boil for one minute; set aside to cool and peel.

4. Chop into quarters, remove seeds with your fingers, and add to the bowl of your food processor with the s-blade in place.

5. Peel the cucumbers, scrape out the seeds with a spoon, and chop into large pieces. Add to food processor.

6. Remove the seeds from the peppers and chop into large pieces. Add to food processor.

7. Peel the onion and dice; peel and crush the garlic, and add both to food processor.

8. Chop cilantro and add to food processor.

9. Pulse a few times for chunkier gazpacho or longer if you prefer it smoother.

10. Transfer to a large bowl. Add the cooled chicken broth. Stir in olive oil and red wine vinegar.

11. Juice the lime; Peel and slice the avocado.

12. Add sea salt, fresh ground black pepper and lime juice to taste.

13. Serve gazpacho topped with sliced avocado.