Time to Lose a Few Pounds!

Raise your hand if you ate too much over the holidays! Okay, now everyone can put their hands down. Now it's time to get some veggies and some low calorie meals planned into our schedules! A great way to do that is to make gazpacho. It is light, filling, quick, and full of nutrients.

I already have some good gazpacho recipes on our blog, but this is a new one that I found care of my brother-in-law. It's a nice change of pace because it isn't tomato based.

I know it might seem weird to have gazpacho during the winter, but I think we could all stand to eat a little lighter for a few weeks...or months!

Avocado Corn Gazpacho

Ingredients:

1 zucchini, coarsely chopped
1 yellow squash, coarsely choppped
1 red bell pepper, coarsely chopped
1 small yellow onion, coarsely chopped
1 jalapeno, seeds removed, coarsely chopped
1 teaspoon chopped garlic
3 ripe avocados
1 1/2 cups fresh corn, cut from 1 or 2 cobs (frozen corn can also be used)
1/3 cup finely chopped cilantro leaves
1/2 cup lime juice
5 to 5 1/2 cups ice cold water
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:

Put the zucchini, yellow squash, red bell pepper, onion, jalapeno, and garlic in a food processor and pulse briefly. The pieces should be small, but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.

Make it a meal by serving it with some tortilla chips and a light green salad.

Source: I found this recipe through my brother-in-law who found it on Food Network. You can find the recipe here.

Notes: I used frozen corn (white corn). I increased the corn to 2 cups and used 4 avocados instead of 3. I like to crush some tortilla chips on top of this gazpacho. This is so refreshing and delicious.