- 1 Hass avocado, skinless and seedless
- 3 cups fat chicken broth
- 1 teaspoon coriander seeds
- 1 Serrano chili without seeds
- 1/2 cup yogurt
- 2 stalks green onion, finely chopped
- 2 teaspoons of grated fresh coconut (for garnish)
- Salt to taste
- In a blender blend the avocado, chicken broth, the seeds of coriander, chili and yogurt for 5 min or until a well mixed.
- Pass the mixture through a strainer to avoid lumps.
- Put the mixture in the refrigerator for 15 min before serving.
- To serve add a little onion and coconut soup as decoration.
Gazpacho is a cold soup typically made of raw, blended vegetables. It’s a classic Spanish starter dish that we love! This recipe is a spin on the classic that features delicious, ripe avocado that gives the soup a nice creamy texture.
This cold Mexican soup makes the perfect starter for the following main dishes:
What is cold soup called?
Cold soup is called gazpacho. While it’s typically made from veggies, there are many variations of it. We love using avocado in our gazpacho to give it a nice creamy texture.
What is gazpacho?
The dictionary definition of gazpacho is “a spicy cold soup that is made with chopped vegetables (such as tomatoes, cucumbers, peppers, and onions)”. However, it doesn’t have to contain any of those vegetables – we prefer using avocados for the creamy texture.
What is the main ingredient in gazpacho?
Typical gazpacho recipes use tomato as the main ingredient. However, not all gazpachos feature tomatoes. For example, many recipes use a mixture of vegetables and fruit like avocado, onion, and bell peppers.
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!