A CSN Stores Favorite:
Viking's Professional Blender
Gazpacho soup is perfect for hot summer months since it is served cold and made with fresh vegetables! Create this Spanish favorite in your own home with a
blender from Viking and top with avocado salsa for a light and refreshing meal!
Directions
1. Peel cucumber, then cut it in half lengthwise and scoop out the seeds with a table or teaspoon. Chop remaining cucumber flesh into small, bite-size pieces.
2. Put tomatoes, cucumber (save 2-3 tablespoons of cucumber for avocado salsa), garlic, red pepper, olive oil, and about 75% of lemon and lime juice into a food processor and "pulse" blend until well combined but still chunky. Add 1-2 cups of water before or during blending until gazpacho reaches desired consistency. Add sea salt and black pepper, to taste. Keep in refrigerator until ready to serve.
3. Just before serving, cut avocado in half, remove pit, scoop flesh out, and chop into small pieces. Combine avocado pieces with remaining cucumber pieces, chopped red onion, and remaining lemon and lime juice. Mix gently with a spoon to coat avocado with citrus juices to prevent browning.
4. To serve, ladle soup into bowls and top with avocado salsa.
5. Optional: add a few croutons for an occasional crunch.
6. Enjoy this classic gazpacho soup with avocado salsa.
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