Spicy Avocado Cilantro Gazpacho

⏱ 25 mins 🍽 4-6 serving(s) 🏷 Mexican

This vibrant Mexican gazpacho blends creamy avocados with fresh cilantro and a double hit of serrano and jalapeno chillies for a spicy depth. The base is a light chicken broth, softened with onion and peppers, then combined with lime juice and seasonings. Blended until smooth, it's a refreshing chilled soup, perfect for serving with a dollop of sour cream. Preparation takes about 25 minutes and yields four to six servings.

Spicy Avocado Cilantro Gazpacho

Ingredients

  • 6 avocados
  • 1 bunch cilantro
  • 1 serrano pepper
  • 1 jalapeno pepper
  • 2 (14 1/2 ounce) cans low sodium chicken broth
  • 1 white onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon garlic salt
  • 1 pinch cumin
  • 2 limes
  • 1 teaspoon low-fat sour cream

Method

  1. Prepare the onion by cutting and cleaning it, then set it aside.
  2. Remove the seeds from the serrano and jalapeno chillies, dice them roughly, and set aside.
  3. Place the onion and diced chillies into a heated skillet with 1 tsp of olive oil and cook until tender but not browned.
  4. Cut and core the avocados and set them aside. Clean and chop the cilantro and set it aside as well.
  5. Once the onion and chillies have softened, add the two cans of chicken broth to the skillet, heat through, then turn off the heat and allow to cool.
  6. Transfer the avocados, chopped cilantro, 1/2 teaspoon salt, 3/4 teaspoon garlic salt, a pinch of cumin, and the cooled vegetable and broth mixture to a blender. Blend until creamy, then strain the mixture. Stir in the juice from two squeezed limes. Serve topped with low-fat sour cream and fresh pepper if desired, either chilled or at room temperature.

Nutrition (per serving)

Sodium380100 mg

Recipe details

CategoryMexican
AuthorRayleneHernandezRey