Avocado & Tofu Gazpacho
Make this refreshing, chunky gazpacho in a snap using a food processor to chop the vegetables. Tofu goes great with the spicy flavors and ups the protein content, too.
Ingredients
  • 2 pieces red peppers cored, seeded, cut into large(~3 cups)
  • 4 pieces plum tomatoes cored, cut into large(~ 3 cups)
  • 1 pieces English cucumber split lengthwise, seeded, cut into large(~2 cups)
  • 1 pieces medium red onion cut into large(~ ¾ cup)
  • 32 oz tomato juice
  • 3 tbs sherry vinegar
  • 3 tbs fresh dill minced
  • 2 tsp minced garlic
  • 1 1/2 cups extra firm tofu diced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 avocado diced (~1 cup)
Instructions
  1. Working in batches by vegetable, pulse peppers, tomatoes, cucumbers, and onions in a food processor until coarsely chopped.
  2. Combine in a large bowl with tomato juice, vinegar, dill, and garlic.
  3. Fold in tofu and season with salt and pepper.
  4. Chill well. When ready to serve, garnish each bowl with avocado.

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