Behind the Recipes
Summer Gazpacho with Avocado by Debbie Poe
Makes 6 servings
INGREDIENTS:
Gazpacho
1 cup peeled, seeded & chopped Vine Tomatoes.
1 cup chopped Red Onion.
1 cup chopped Green Bell Pepper.
1 cup chopped & seeded English Cucumber.
1 1/2 tsp. minced, fresh Garlic.
1 small Serrano Chile Pepper, seeded & diced fine.
1 1/2 tsp. Kosher Salt.
1/4 tsp. of Cayenne pepper.
1/4 cup tomato paste.
1 tbsp. Red Wine Vinegar.
1/4 cup + 2 tablespoons extra virgin Olive Oil.
3 cups all Natural Tomato Juice.
1 tbsp. fresh squeezed lemon juice.
Spring of Lemon Thyme or regular Thyme.
Avocado-Lime Garnish:
Note: Topping should be made right before serving.
1 large Haas Avocados-diced.
1 teaspoon of fresh lime squeezed juice.
Pinch of Kosher salt.
2 tablespoons chopped Cilantro. (optional)
PREPARATION:
1. Mix all of the above ingredients together in a bowl or container and cover. Place in the refrigerator overnight so that all the flavors have time to marinate.
Note: For less heat, use just a pinch of Cayenne Pepper.
2. The next day, remove the spring of thyme, and blend all of the
ingredients in a blender or food processor until the Gazpacho is
smooth. Refrigerate the Gazpacho until ready to serve. Ladle
the cold soup into whatever cups or bowls you want to use and
garnish with Avocado Topping.
Avacado-Lime Garnish:
1. Gently mix the diced avocado, limejuice & salt in a small bowl.
Spoon a small amount onto each soup bowl and garnish with a
pinch of Cilantro.
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