Acocado Gazpacho
Created by BrookeTheCook on January 13, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #4034
Ingredients
- 2 avocados, diced
- 1 cucumber, diced
- 3 medium tomatoes, diced
- 1 garlic clove, minced
- 1 jalapeno, minced
- Juice of 1 to 2 lemons
- 1 tablespoon honey
- Sea salt, to taste
- 1/2-3/4 cup water, depending on how thick you would like it
- 4 to 5 mint leaves (optional)
How to Make
-
Step 1: Put everything into the blender and blend until smooth, about one minute. Garnish with additional mint leaves.
-
Step 2: Eat at room temperature for a sweeter soup or chill until cold.
Nutritional Facts
- Serving Size: 1 (178.1 g)
- Calories 44.3
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 14.5 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 1.4 g
- Sugars - 8.7 g
- Protein - 1.5 g
- Calcium - 21.6 mg
- Iron - 0.6 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.1 mg