Gazpacho with Avocado Cream

Gazpacho with Avocado Cream


4 large tomatoes, diced
1/2 medium red onion, diced
1 cup cucumber, diced
1 cup sweet bell pepper, diced
1 cup cilantro (reserve some for garnish)
1 small jalapeno
2 cloves garlic
2 tsp cumin
sea salt, to taste
black pepper, to taste
2 medium avocados
1/4 cup cilantro
1/2 cup coconut milk (canned)
1/2 medium lime, juiced
In a blender or food processor, add tomatoes, red onion, cucumber, bell pepper, 3/4 cup cilantro, jalapeno, garlic and spices, and blend until totally smooth. Remove the gazpacho from the blender and place in the fridge to chill. Blend the avocados, 1/4 cup cilantro, coconut milk and lime juice together until totally smooth. Serve the gazpacho in bowls topped with a spoonful of the avocado cream and garnished with diced cilantro.


Download Chef Michael’s recipe here:

*This blog was first published here: Sunshine Retirement Living

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