Avocado Gazpacho Shooters
There's nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own or get seduced at the market, this recipe is satisfyingly refreshing -- and easy on the waistline.
- Level: Easy
- Total: 3 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 106.8
- Total Fat
- 6.9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 17.4 milligrams
- Carbohydrates
- 12.2 grams
- Dietary Fiber
- 4.4 grams
- Protein
- 3.6 grams
- Sugar
- 2.2 grams
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- Level: Easy
- Total: 3 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 106.8
- Total Fat
- 6.9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 17.4 milligrams
- Carbohydrates
- 12.2 grams
- Dietary Fiber
- 4.4 grams
- Protein
- 3.6 grams
- Sugar
- 2.2 grams
Ingredients
3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped
1 small onion, chopped
1 bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
3 cups tomato juice
2 tablespoons fresh lime juice plus 2 limes, quartered, for serving
2 avocados, peeled and chopped
Kosher salt and freshly ground black pepper
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro or parsley
Directions
- Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges.
