** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1
tablespoon dill, vinegar and chicken stock (in that order) in the
container of a blender or food processor.
2. Blend until smooth. Cut the
avocado in half lengthwise.
3. Peel and remove the pit. Roughly chop
half the avocado and add it to the mixture in the blender or
processor.
4. Blend until smooth. Transfer to a medium bowl.
5. Finely chop
the remaining avocado and sprinkle with the lemon juice.
6. Stir this
into the gazpacho; add the vodka, salt and white pepper to taste.
7.
Stir gently and chill thoroughly before serving. Garnish with
remaining chopped dill.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, MSG, Poultry, Sulfites, Garlic, Avocado, Alcohol, Cucumber, Vinegar, Citric Acid allergies.