Avocado Gazpacho

Michael SallustioBlog0 Comments

avocado-gazpacho-230

(serves 6)

No need to feel guilty about enjoying this decadent concoction!  It’s chocked full of nutrients and incredibly easy to prepare, not to mention it can easily be made into a small meal by adding some seafood.  The avocados provide a healthy supply of vitamins C, E, and K, as well as B vitamins, potassium, fiber, and heart-healthy monounsaturated fat. The cucumber give you some more vitamin K and potassium, as well as the anioxidants beta carotene, lutein, and zeaxanthin.

This recipe was shared by my friend, Carl Tuerk, with a few minor modifications from me 🙂

 

Ingredients

2 medium-size, ripe Hass avocados

½ cucumber, peeled and deseeded

1-2 garlic cloves, chopped

1 tsp ground cumin

½ tsp cayenne pepper (or dash to taste)

20 oz. filtered/spring water

4-5 Tbsp sherry vinegar (optional)

fresh cilantro (garnish)

Sea salt, to taste

 

Optional

Lump blue crab meat, grilled shrimp or lobster meat (steamed)

 

Instructions

            Cut avocado and cucumber into cubes. Place both in blender with garlic, cumin, cayenne pepper, and water. Blend to a very thick paste; add more water, if necessary, a little at a time until smooth and creamy. Do not over-blend; it should be the consistency of a bisque. Add the sherry vinegar and salt and blend some more. Cover and let sit in refrigerator for at least 6 hours so flavors can marinate. Serve cold in bowls or martini glasses.  If desired, drop in the crab, shrimp, or lobster meat and garnish with cilantro.

 

Goes well with a chilled white wine. A nice Albarino is perfect!

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