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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.
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Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||170|
|Total Fat 19g||29%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 8g||33%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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