This verdant take on traditional gazpacho contains tons of good-for-you ingredients including three ripe avocados, garlic and coconut milk, and stores without browning thanks to fresh-squeezed lime juice. Simply place all of the ingredients in a high-speed blender, process until creamy, pour into bowls and let your guests get creative with toppings. They’ll appreciate the fresh flavor and beautiful presentation, and dairy-free diners will love that there’s no cream, milk or butter.
For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.
DAIRY-FREE AVOCADO GAZPACHO RECIPE
Prep time: 15 minutes
Blend time: 2 minutes
Total time: 17 minutes
Servings: 6 servings
3 ripe but not brown avocados, skins and seeds removed
3 cloves of garlic, peeled
1 green onion, coarsely chopped (white and green parts)
1 small handful of cilantro, stems removed
Zest of one lime
¼ cup fresh-squeezed lime juice
2 cups stock such as chicken, or, to make the dish vegan, vegetable stock
½ cup coconut milk
1 tsp salt
½ tsp pepper
½ tsp smoked paprika
1. Place avocados, garlic, green onion, cilantro, lime zest, lime juice, stock, coconut milk, salt, pepper and smoked paprika in a blender.
2. Blend on high until creamy, about 2 minutes.
3. .Pour into bowls, top creatively and serve along with soy-free tortilla chips
Optional topping ideas
Salsa or pico de gallo
Blue corn tortilla chips
RECIPE & STORY BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN
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