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Avocado and Tomato Gazpacho
Recipe adapted from Martha Rose Shulman
- 1 large ripe avocado, peeled and halved
- 1 ½ pounds ripe tomatoes, cored and peeled; delicious, peak-of-the-season tomatoes are a must
- 2-4 garlic cloves, to taste
- 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons wine vinegar
- 1 teaspoon sweet paprika
- ½ to 1 cup ice water, depending on how thick you want your soup to be
- Kosher salt
- freshly ground pepper
Garnish each bowl before serving with one or more of the following:
- ½ cup finely chopped cucumber(more to taste)
- ½ cup finely chopped tomato (more to taste)
- ¼ cup chopped fresh basil or parsley, or fresh basil or parsley leaves
- ½ cup finely chopped green pepper
- ½ cup small croutons
Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes and add to the each individual dish of gazpacho before serving.
Recipe brought to you by Chris and Sharon and BigLittleMeals.com.
