Join our Newsletter

Brooks Tropicals
Brooks Tropicals


SlimCado Avocado Gazpacho

With so many vegetables in it, Spanish cookbooks classify gazpacho as a salad. So why not toss a new ingredient into the mix with SlimCado avocados. Gazpacho leaves behind its thin, bright red color for a thicker more substantial taste.


1 SlimCado® avocado, chopped coarsely
2 plum tomatoes, chopped coarsely
1 large cucumber, peeled and halved
1/2 cup red onion, peeled and halved
2 cup green pepper, chopped coarsely
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon chili sauce
1 1/2 tsp salt
1/8 tsp ground black pepper

Yield: 4 servings
Prep time: Excluding refrigeration time, 45 minutes

How to chop up a SlimCado


1. Divide the SlimCado, tomatoes, cucumber, onion, green pepper, pimento peppers and tomato juice into two bowls.
2. Put the contents of one bowl in a blender, purée.
3. In a large bowl combine the pureed vegetables with the remaining tomato juice, olive oil, vinegar, hot pepper sauce, salt and pepper. Cover and refrigerate for at least 2 hours.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in four chilled soup bowls. Ladle chilled puree over each.

Brooks Tropicals    |    SlimCado Facts    |    Tropical Nutrition