Avocado Corn Gazpacho

Name: Avocado Corn Gazpacho
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 ripe avocados; 1 teaspoon freshly ground black pepper; 79 milliliters finely chopped cilantro leaves; 355 milliliters fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!); 1 teaspoon chopped garlic; 1 jalapeno, seeds removed, coarsely chopped; 118 milliliters lime juice; 1 red bell pepper, coarsely chopped; 1 teaspoon salt; 1 liters ice cold water; 1 small yellow onion, coarsely chopped; 1 yellow squash, coarsely chopped; 1 zucchini, coarsely chopped

Avocado Corn Gazpacho might be just the soup you are searching for. This gluten free and vegan recipe serves 8. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 168 calories. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up onion, jalapeno, zucchini, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy.

Ingredients you will need

Onion

Bell Pepper

Zucchini

Garlic

Equipment you will use

Food Processor

Bowl

Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper.

Ingredients you will need

Salt And Pepper