Avocado Gazpacho

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Chef Bryan Jacobs, University of South Florida Sarasota-Manatee

Yield: 4-6 servings

  • 2 cups water or Chicken broth/stock
  • 3 cups or 3 large avocados chopped
  • 1 bunch fresh cilantro
  • ¼ tablespoons finely chopped Spanish onion
  • 2 cloves fresh garlic minced
  • 1 green jalapeno
  • 3 tablespoons fresh lime juice
  • 1 Tbsp cold pressed extra virgin olive oil
  • 1 to 1 1/2 teaspoons sea salt or to taste
  • 2 tsp Cumin
  • 1/2tsp coriander
  • 1tsp chili powder
  • 1tsp Ancho chili/ chipotle powder
  • Black pepper to taste

Garnish:

  • 1 freshly diced tomato
  • ¼ fresh Spanish onion fine diced
  • 1/4 cup freshly chopped cilantro
  • ½ clove chopped Garlic
  • 2 Tblsp lime juice
  • 3 lg Shrimp diced Steam, poached grilled personal preference.

Method:

1. Place all the ingredients in your blender/vitamix (vitamix is preferred) and puree until smooth.

2. Flavor to taste and chill before serving. Top with Garnish and serve.