Mexican Avocado And Chile Gazpacho |
Course : Soups
Serves: 6 |
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Ingredients:
2 medium avocados ripe |
8 medium tomatoes -- peeled, seeded, finely chopped |
1 clove garlic -- minced |
1 small onion -- minced |
3 cans canned chipotle chiles in adobo sauce -- rinsed, seeded -- minced |
2 medium limes -- juice of |
1 cup ice water |
1 teaspoon salt and freshly ground pepper |
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Preparation / Directions:
Peel the avocados and chop them into pieces roughly 1/4 inch on each side. Toss the chopped avocados with the tomatoes. Crush the garlic into a paste on a cutting board and stir into tomato mixture. Stir in the remaining ingredients and add salt and pepper to taste. Serve chilled.
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Nutritional Information:
49 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 17mg Sodium |
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