Cucumber Avocado Gazpacho with Tomato Relish

By michellecresta

serves 4
221 calories
3 grams of protein
13 grams carbs
4 grams sugar
19 grams fat
no cholesterol
305 milligrams sodium
5 grams dietary fiber

Ingredients

• For Tomato Relish:
• 2 English (seedless) cucumbers, chopped
• 4 scallions (white and green parts only), chopped
• zest of 1 lime
• juice of 1 1/2 lime
• 1 avocado, pitted and chopped
• 2 tablespoons extra-virgin olive oil
• 1 cup cilantro
• 6 tablespoons ice cold water
• 1/2 teaspoon sea salt plus more to taste
• 1 cup grape tomatoes, thinly sliced in rounds
• 1/2 serrano pepper, seeded and minced
• Juice of 1/4 lime
• 1/4 cup cilantro, finely chopped
• 2 teaspoons extra-virgin olive oil
• Sea salt and freshly ground pepper, to taste

Preparation

Step 1

In a blender, combine cucumbers, scallions, lime zest and juice, avocado, olive oil, cilantro, ice cold water and 1/2 teaspoon sea salt
Blend until smooth, scraping down sides as necessary. Season to taste with salt. Place in refrigerator and allow to chill for at least 30 minutes.
In a small bowl, mix tomatoes, serrano pepper, lime juice, cilantro, olive oil, and salt and pepper to taste.
To serve, ladle soup into bowl and add garnish to top. Drizzle with additional extra-virgin olive oil and serve.

Note: A creamy take on the chilled tomato soup, this version incorporates hydrating and antioxidant rich vegetables for a delicious, glow-inducing bowl.