Gazpacho with Avocado Cream…Perfect for Summer

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)


I live in Missouri and drinking a hot soup in the middle of summer sounds like torture. Here is a cold soup that won’t get you sweaty.. well maybe the spicy kick will. I like to throw in a few chilled shrimp for extra protein.

4 large tomatoes, diced or aprox 4 cups

½ medium red onion, diced

1 cup cucumber, diced

1 cup sweet bell pepper, diced

1 cup fresh cilantro – reserve some for garnish

Small piece of a jalapeno (or more if you like it spicy)

2 garlic cloves

2 teaspoons ground cumin

Sea salt and black pepper to taste

Splash of balsamic vinegar

Avocado Cream

2 ripe avocados

¼ cup fresh cilantro

1/2 cup full fat canned coconut milk

Juice from ½ a lime

In a blender or food processor, add all the gazpacho ingredients and blend until totally smooth.  Remove the gazpacho from the blender and place in the fridge to chill.  Now, blend the avocado cream ingredients together until totally smooth.

Serve the gazpacho in bowls topped with a spoonful of the avocado cream and garnished with diced cilantro.


gazpacho .jpg

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