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Recipe

Avocado Gazpacho with Chocolate Chili Oil

Recipe Reviews |Rate this Recipe| 3 Saves

This recipe updates the cold soup classic using ripe avocados in place of tomatoes and adding a kick of heat and complexity from arbol chilies and NESTLÉ® ABUELITA™. You’ll want to save the extra chili oil for dips, marinades and dressings. Recipe created by Richard Sandoval.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 9
This Recipe is: Vegetarian

Ingredients

Original reipce makes 2 dozen Change Servings

  • GAZPACHO
  • CHOCOLATE CHILE OIL
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Directions

FOR GAZPACHO:
PLACE
2 cups vegetable stock, cilantro, onion, chile and garlic in blender; cover. Blend until smooth. Place in a large bowl. Place the avocados in blender with remaining 2 cups vegetable stock; cover. Blend until smooth. Add avocado puree to large bowl; stir well. Add evaporated milk, lime juice, honey and salt; stir well to combine. Refrigerate until cold.

FOR CHOCOLATE CHILE OIL:
PLACE
oil, Abuelita chocolate, chiles, basil and salt in blender; cover. Blend until well combined. Let mixture sit for an hour or so to infuse. Strain mixture through a fine strainer and reserve in the refrigerator.

SERVE gazpacho in a chilled soup bowl with about 2 tablespoons watermelon and drizzle with about ½ teaspoon Chocolate Chile Oil.

Cook’s Tip: Save leftover chile oil. Use for dipping bread cubes, brush it on meat during grilling or to spice up your homemade salad vinaigrette.

Nutrition Facts

Amount Per Serving
Servings: 9
Calories 270
Calories from Fat 170
%Daily Value*
Total Fat 19g 29%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 610mg 25%
Total Carbohydrate 25g 8%
Dietary Fiber 8g 33%
Sugars 11g
Protein 5g
Vitamin A 70%
Vitamin C 35%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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