Gazpacho With Avocado Recipe

21 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
199
FAT
46%
CHOL
0%
SOD
53%

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Ingredients for 6 servings

2 cups large chopped unpeeled Persian cucumbers, about 3-4

½ small red onion, cut into chunks*

4 large (about 2 ½ – 2 ¾ pounds) ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks

3 medium garlic cloves, peeled

2 teaspoons sea salt

freshly ground black pepper to taste

2 Tablespoons Sherry vinegar

¼ cup unrefined, cold pressed extra-virgin olive oil

1 avocado, cubed

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