Avocado Gazpacho with Chocolate Chili Oil
Nestlé® Carnation®

Avocado Gazpacho with Chocolate Chili Oil

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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.

20 mins. to Prepare

0 mins. Cooking Time

60 mins. Standing Time refrigerating

80 mins. Total

Servings: 9

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This recipe is: Vegetarian


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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.

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.
Amount Per Serving
Servings: 9
Calories from Fat170
%Daily Value*
Total Fat 19g29%
Saturated Fat 2.5g13%
Cholesterol 0mg0%
Sodium 610mg25%
Carbohydrates 25g8%
Dietary Fiber 8g33%
Sugars 11g
Protein 5g
Vitamin A70%
Vitamin C35%
* Percent Daily Values are based on a 2,000 calorie diet.
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