I am so excited about this delicious gazpacho! Here in Chicago, we are about to hit our umpteenth heat wave and I’ve come up with a super healthy and awesomely tasty gazpacho to cool things off.
This is sooooo loaded with flavor – both tangy and sweet. I could have thickened it up and made a dip out of it, but with hot weather approaching, hydrating liquids are definitely the way to go.
The colors are so vibrant – kind of like confetti! It’s really festive looking, so I broke out my Fiesta Ware – well some of it anyway – to show off the colors. And its ready in about 15 minutes!
For those following Dr. Fuhrman’s Eat To Live program, this complies with the life plan. Just make sure to measure out your portions given the amount of avocado and sweet corn and you’ll have no problem sticking to the plan!
Ingredients (serves about 6)
2 ripe Haas avocados (one roughly chopped, the other cut into a small dice)
1 cup fresh sweet corn (or frozen – thawed)
1 cup fresh lime juice
1 medium jalapeno pepper (seeds and ribs removed if you like it more mild)
1 sweet red bell pepper (small dice)
2 cups cilantro (tightly packed – about 2.5 ounces – including stems which have fantastic flavor)
3 – 4 large garlic cloves (about 2 tablespoons roughly chopped)
6 green onions
1 cup water
1 teaspoon salt (optional)
extra corn, red pepper, avocado and cilantro for garnish
Directions
- Place 1 Haas avocado, jalapeno, cilantro, garlic and green onions (all roughly chopped) in a food processor.
- Add the lime juice and water. Blend until pureed. Add salt to taste, if desired.
- Transfer to a mixing bowl and add the corn, red bell pepper and other Haas avocado (small dice).
- Gently mix with a spatula and serve chilled or room temperature with garnish.
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