Green Mexican Gazpacho

  • 2 tablespoons cooking oil
  • 2 large zucchini
  • 1 medium onion
  • 1 large carrot shredded
  • ¼ cup fresh cilantro
  • 2-12 oz jars Amalia’s Cocina Green Enchilada sauce
  • 1 Avocado

In large skillet add oil on medium heat. Add next 3 ingredients and sauté until zucchini is soft. Transfer to a blender, add green enchilada sauce and cilantro. Blend until smooth. Transfer to bowl and refrigerate at least one hour. Serve cold topped with sliced avocado.

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