Chilled Cucumber Avocado Gazpacho

Name: Chilled Cucumber Avocado Gazpacho
Cuisine: Spanish Food
Ingredients: 1/2 cup diced yellow onion; 2 cups diced cucumber (peeled or unpeeled); Half of a ripe avocado; 1/2 cup celery, diced; 2 tbsp diced jalapeño, seeds removed; 1 1/2 tsp salt; 1 tbsp cilantro; 2 tbsp dill; 2 tbsp parsley; 1 1/2 tbsp white wine or champagne vinegar; 1 large clove garlic; 1/4 cup plain greek yogurt or sour cream (can also use vegan substitute); 1/4 cup olive oil; 1 tsp honey

Quick & EasyAppetizers & SnacksSoups, Stew, and ChiliEasy MealsUnder 20 minutesHealthyLight AppetizerssummerSpanish FoodBlender

‌

Crowded Kitchen

187 recipes

Ingredients

1/2 cup diced yellow onion
2 cups diced cucumber (peeled or unpeeled)
Half of a ripe avocado
1/2 cup celery, diced
2 tbsp diced jalapeño, seeds removed
1 1/2 tsp salt
1 tbsp cilantro
2 tbsp dill
2 tbsp parsley
1 1/2 tbsp white wine or champagne vinegar
1 large clove garlic
1/4 cup plain greek yogurt or sour cream (can also use vegan substitute)
1/4 cup olive oil
1 tsp honey

Preparation

Rinse the diced yellow onion in hot water for 30 seconds.
Add all ingredients to a high speed blender and blend until smooth and creamy.
Taste and adjust seasoning as desired.
Serve topped with more fresh herbs, a swirl of yogurt and optional diced avocado and cucumber.