Avocado Gazpacho Shooters

2016-04-10
  • Yield : 8 servings
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

    106.8
  • Fat

    6.9 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    0 milligrams
  • Sodium

    17.4 milligrams
  • Carbohydrate

    12.2 grams
  • 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

Method

Step 1

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.

Leave a Reply

Your email address will not be published. Required fields are marked *