|Delicious soup for a summer Sunday lunch|
This soup really is super easy and quick to make, and I'm not exaggerating. The fresh vegetables are a delicious match. Before serving be sure to chill for an hour or two and it is really the right accompaniment for a summer sandwich.
1/2 cup (125 mL) cold water
Juice of 1 lime
1 ripe avocado
1 cucumber, roughly chopped
1 yellow bell pepper, roughly chopped
1/4 cup (80 mL) fresh basil leaves
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup (125 mL) low-fat sour cream (for garnish)
Zest of 1 lime (for garnish)
1. Place all ingredients except sour cream and lime zest in food processor or blender container and blend until well combined but with some texture still remaining. Add additional water if thinner consistency is desired.
2. Pour gazpacho into large bowl and refrigerate for at least 2 hours before serving. Ladle into serving bowls and garnish with sour cream and lime zest.
|Lunch is ready!|