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Cream-Style Gazpacho With Avocado Recipe
|Hard cooked eggs||4|
|Oil||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic salt||1 Teaspoon|
|Fresh tomatoes||5 Medium|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1919 Calories from Fat 1403
% Daily Value*
Total Fat 160 g246.6%
Saturated Fat 46.3 g231.4%
Trans Fat 0 g
Cholesterol 1086.4 mg
Sodium 2409.6 mg100.4%
Total Carbohydrates 92 g30.7%
Dietary Fiber 27.4 g109.5%
Sugars 45.1 g
Protein 48 g96.5%
Vitamin A 168.9% Vitamin C 258.7%
Calcium 57.8% Iron 45.8%
*Based on a 2000 Calorie diet
Put egg yolks into a small bowl and mash with fork; blend in oil until of paste consistency.
Blend in mustard, worcestershire sauce, lemon juice, garlic salt, and pepper.
Peel tomatoes; set aside one for garnish; coarsely chop remaining 4 and put into an electric blender.
Pare and seed cucumber.
Set aside 1/4 as garnish; chop remaining 3/4 and place in blender with tomatoes.
Peel, coarsely chop, and add onion to blender.
Peel avocado and place half in blender with vegetables.
Reserve remaining half for garnish.
Blend contents of blender until smooth.
Add egg yolk mixture and blend until thoroughly mixed.
Add sour cream gradually, blending well.
Pour soup into container with cover.
Chop remaining tomato, cucumber, and hard cooked egg whites and add to soup.
Slice remaining avocado half thinly and add to soup.
Stir in lightly.
Cover and refrigerate until well chilled.