Lime Cilantro Gazpacho W Avocado Salsa Recipes

Steps:

• Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

Steps:

• Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
• Serve cold.

Steps:

• Combine the onion, cilantro, parsley, oil, lime juice, vinegar, garlic and jalapeño pepper in a small bowl.
• Cover and refrigerate for 1 hour.
• On individual plates, fan out the avocado slices and top with oranges and red onions.
• Spoon salsa on top and serve.