1 Avocados From Mexico medium fully ripened halved, pitted, peeled and coarsely chopped
1/4 cucumber, seedless, peeled and coarsely chopped
1 jalapeño pepper diced small
1 tbsp sour cream
1/4 cup packed cilantro leaves
1 1/2 tsp extra virgin olive oil
1 tbsp hot sauce
1 Juice from 1 lime
Salt and ground white pepper
8 tsps sour cream optional, for garnish
16 cilantro leaves optional, for garnish
Place water, Avocado, cucumber, jalapeno, sour cream, cilantro, olive oil, hot sauce, and lime juice in blender and whirl until smooth and creamy. If too thick, add more cold water, 2 tablespoons at a time. Season with salt and pepper to taste.
Refrigerate soup until well chilled, 2 to 24 hours. Serve in a shot glasses. If desired, garnish with 1/2 teaspoon sour cream and a cilantro leaf.
Note: Try also serving in a shot glass, garnished with a small strip of Nova Salmon and a fresh dill sprig.
Chef Pablo’s Avocado Gazpacho Shooters
Amount Per Serving 16
Calories from Fat 0
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!