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Southern Gazpacho

Southern Gazpacho recipe image
This unique Southern twist on traditional gazpacho offers a hearty, chunky texture rather than a smooth puree. It combines the brightness of fresh tomatoes and cucumbers with the creaminess of avocado and sharp cheddar cheese. The addition of sour cream and warm tortillas transforms this chilled dish into a satisfying meal that bridges the gap between soup and salad. It is perfect for hot summer days when you want something refreshing yet filling. The combination of sweet Vidalia onions, crisp bell peppers, and zesty lemon juice creates a vibrant flavor profile that is both comforting and invigorating. Serve it as a light lunch or an unconventional appetizer for a potluck.
Cuisine: , ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 93.8
Dietary: Vegetarian
Description
This unique Southern twist on traditional gazpacho offers a hearty, chunky texture rather than a smooth puree. It combines the brightness of fresh tomatoes and cucumbers with the creaminess of avocado and sharp cheddar cheese. The addition of sour cream and warm tortillas transforms this chilled dish into a satisfying meal that bridges the gap between soup and salad. It is perfect for hot summer days when you want something refreshing yet filling. The combination of sweet Vidalia onions, crisp bell peppers, and zesty lemon juice creates a vibrant flavor profile that is both comforting and invigorating. Serve it as a light lunch or an unconventional appetizer for a potluck.
Ingredients
  • 1 Green Bell pepper
  • 1 Ripe Avocado
  • 2 can Whole tomatoes (24 oz)
  • 1 Sweet Onion, vidalia prefer
  • 1 Cucumber seeded
  • 1 Bunch scallions
  • 4 Cloves garlic, minced
  • 3/4 cup Shredded cheddar (med)
  • 1 pk Corn or flour tortillas
  • 1 ts Lemon juice
  • 1/4 cup Sour cream (optional)
  • to taste Salt & pepper
Directions
  1. 1
    Drain the canned whole tomatoes and cut them into large chunks in a large serving bowl.
  2. 2
    Dice the cucumber, onion, and green bell pepper into bite-sized pieces.
  3. 3
    Chop the scallions, including some of the green tops, into small pieces.
  4. 4
    Add the diced cucumber, onion, bell pepper, scallions, and minced garlic to the bowl with the tomatoes.
  5. 5
    Toss gently to combine the vegetables and garlic.
  6. 6
    Cover the bowl and refrigerate the mixture for at least one hour to chill thoroughly.
  7. 7
    While chilling, slice the avocado into thin lengthwise strips.
  8. 8
    Cut the tortillas into strips or triangles and toast them lightly if desired, or serve them warm as is.
  9. 9
    Just before serving, ladle the chilled vegetable mixture into soup bowls.
  10. 10
    Garnish each bowl with shredded cheddar cheese and avocado slices.
  11. 11
    Add a dollop of sour cream to each bowl if desired.
  12. 12
    Serve immediately with warm tortillas on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.8kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 13.8mg1%
Total Carbohydrate 14.1g5%
Dietary Fiber 5.2g21%
Sugars 7.5g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra spice, add a few drops of your favorite hot sauce or diced jalapeno peppers to the mixture.

This dish is best served immediately after garnishing to prevent the avocado from browning.

The recipe allows for flexibility; you can adjust the amount of cheese and sour cream to your taste.

Keywords: chilled soup, chunky gazpacho, summer soup, avocado, cheddar cheese, tortilla strips, sour cream, tomato salad, cucumber, scallions, garlic, vegetable soup, no cook, refreshing, picnic food, light lunch, southern cuisine, fresh vegetables
Read it online: https://www.chefs-mate.com/recipe/southern-gazpacho/