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California cold soup

California cold soup

California cold soup

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California cold soup is an American version of gazpacho with local flavors. Made from fresh tomatoes, cucumbers, bell peppers, avocado and herbs. All ingredients are blended to a smooth cream soup consistency. The California twist includes avocado and lime juice, giving the soup a special creaminess and tang. Served well-chilled with croutons or tortilla chips.

Avocado 2 piece
Celery root 1 piece
cilantro 1 bunch
Cucumber 1 piece
hot ground pepper 0.5 teaspoon
lemon juice 1 tablespoon
Radish 4 piece
red wine vinegar 2 tablespoon
Salt to taste
Sweet pepper 1 piece
Tabasco sauce to taste
tomato juice 1 liter
Tomatoes 2 piece

Step 1

Step 1

Add Tabasco sauce, vinegar and pepper to tomato juice. Mix and refrigerate for at least 1 hour. Wash and dry all vegetables. Cut tomatoes and cucumber in half, remove seeds, and dice the flesh. Cut pepper into 2 parts, remove core, dice flesh same as tomatoes. Slice celery and radish thinly.

Step 2

Step 2

Wash avocado, make a lengthwise cut halfway through. Separate halves by twisting them apart. Remove pit, peel skin. Sprinkle with lemon juice.

Step 3

Step 3

Cut the flesh into medium-sized pieces.

Step 4

Step 4

Combine all vegetables in a bowl, pour chilled juice over them, mix and return to refrigerator until serving. Before serving, sprinkle with chopped cilantro.

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