Green Mexican Gazpacho
Ingredients
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.
- 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.