• 9 Ratings

A drizzle of chili oil adds kick to this cool, creamy avocado gazpacho.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan bring coconut milk and ginger to a simmer. Remove from heat; add basil. Cover; let stand 1 hour. Strain milk, discarding solids. Chill at least 2 hours or overnight.

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  • In a blender combine avocados and 1 cup of the strained coconut milk. Cover; blend until very smooth. Transfer to a large bowl. Whisk in remaining strained coconut milk, lime juice, and salt. Top with additional basil, chopped avocado, and chili oil or olive oil.

Nutrition Facts

150 calories; 13 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 387 mg sodium. 402 mg potassium; 8 g carbohydrates; 5 g fiber; 1 g sugar; 2 g protein; 0 g trans fatty acid; 635 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 2 mcg vitamin b12; 246 mg calcium; 1 mg iron;

Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2