When the heat hits, nothing satisfies like a chilled bowl of gazpacho. This single-serving version blends refreshing cucumber, creamy avocado, a hint of onion, and a splash of white wine vinegar with rich tomato juice. Seasoned with oregano and a drizzle of oil, it’s a no-cook, toss-and-chill kind of meal that comes together in minutes. Serve with a squeeze of lime, a few ice cubes, and a dash of salt and pepper for the ultimate summer refreshment—light, nourishing, and made just for one.
Gazpacho
Gazpacho is a tomato based soup that is served cold, can be made ahead when needed
Equipment
Ingredients
- ÂĽ cup cucumber chopped fine
- â…› cup onion diced fine, any color will do
- ½ avocado diced
- â…› tsp oregano
- Âľ tbsp oil
- ½ tbsp white wine vinegar
- 1 cup tomato juice
- salt & pepper to taste upon service
- ice cubes & lime slices/wedges optional for service
Instructions
- Place everything (except salt & pepper and optional items) in a bowl or pitcher, stir and chill until service
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