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Tomato Gazpacho Soup with Avocado Puree

When tomatoes are at their peak, prepare gazpacho, a refreshing make-ahead soup that’s perfect for summertime entertaining.

Ingredients
Serves:
Serving Size: 1 cup
Directions
20 mins Prep time
20 mins Prep time
  • Reserve 1/2 cup of the cucumbers for garnish. Place remaining cucumbers, tomatoes, onion, tomato juice, oil, 2 tablespoons of the cilantro, vinegar, Seasoning and 1/2 teaspoon of the sea salt in blender; cover. Blend on high speed until smooth. Pour into large bowl. Cover.

  • Refrigerate at least 4 hours or until chilled.

  • Place avocado, lime juice and remaining 1/2 teaspoon sea salt in blender; cover. Blend on high speed until smooth. To serve, ladle gazpacho into soup bowls. Top with avocado puree, crabmeat, reserved cucumber and remaining 2 tablespoons chopped cilantro.

Cooking tip

Serving Suggestion: Serve gazpacho topped with thin tortilla strips in place of the crabmeat.

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Nutrition information

(Amount per serving)

  • Calories: 271Cholesterol: 0mg
  • Sodium: 468mgProtein: 3g
  • Total Fat: 23gFiber: 5g
  • Carbohydrate: 13g

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