It’s a meal with some tortilla chips and a light green salad.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 zucchini, coarsely chopped
- 1 yellow squash, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 1 jalapeno, seeds removed, coarsely chopped
- 1 teaspoon chopped garlic
- 3 ripe avocados
- 1 1/2 cups fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!)
- 1/3 cup finely chopped cilantro leaves
- 1/2 cup lime juice
- 5 to 5 1/2 cups ice cold water
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
Reviews
The notes say that this recipe was scaled down and that FN chefs have not tested this recipe. I wonder if someone forgot to scale down the amount of water when scaling down the recipe because, to me, this recipe is way too watery. Other gazpacho recipes I’ve seen don’t have any water added; this recipe calls for 5 – 5 1/2 cups!
After tasting the next day, I strained out most of the water and added two peeled, chopped and pulsed tomatoes, almost ½ cup extra virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon red wine vinegar, returned ½ cup of the strained water, about ¼ teaspoon more salt and a little more ground pepper. I think it’s better. If made again, I would use ½ red onion in lieu of the yellow onion, and might omit the cilantro. [I saved the strained water and will use it for something else.]
Letting this sit for a day made the flavors blend beautifully – added only 4 cups water as the 5 seemed too much – how can i find out how many calories are in this?
Very good but too much water. Added small can tomato paste and turned out perfect. Even good for breakfast.
Update: Our culinary team has added 1/2 cups finely diced tomatoes and blanched to the corn as well as changed the jalapenos to Serrano chilies.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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I like it, but had to make a few changes. I too used about half the recommended amount of water. I also added a dash of cayenne pepper because I wanted more heat. I also added the zest of one of the limes and more lime juice. So it was good but the given recipe needed some work.
I thought this soup was just ok. I thought 5.5 cups of water was way too much and I also thought that the soup was a little bland. It needed a little something extra that just wasn’t there.
This is an AMAZING soup! My husband and I were channel surfing and saw part of this episode and it looked so good, we got all the stuff to make it the next day!! I’d say it takes more than 20 minutes to prepare, but it’s just chopping. This recipe makes a LOT, but you’ll want to eat it all. The avocados add a wonderful richness to a raw vegetable dish. It sure doesn’t need a salad, it’s so chock full of veggies as it is! I’m adding some mixed seafood to it for lunch tomorrow. One thing that wasn’t mentioned in the recipe that she did on the show was pour some ice cold water in with the avocado half that gets pureed. It helps it get a lot creamier which is important for the soup base.
I’m not very handy in the kitchen, but even I could handle this recipe! I couldn’t find yellow squash so I used 2 zucchinis instead. The soup is full of flavour and is just spicy enough. I’m going to add it to the list of things I can actually ‘cook’.