Author Notes: The Americanization of Gazpacho -- sounds like a book title, but no, it's another one of those stories of the success of the immigrant transformed into a recipe. Inspiration in food often starts with a rigidly raised ancestor -- the Gazpachos of Spain. A quick look at Wikipedia reveals an ancient history of the "salad-soup" going back to Roman times, 12th century appearances -- and defines it as tomato based. Precedent to introduce the classic base to avocados, chile peppers and cumin, all in the interest of a delicious bowl. At my house, this made a light supper on a late spring night, with cornbread baked in a cast iron skillet and well aged Cabot Cheddar. - susan g
- 1 green pepper
- 2 stalks celery
- 4" pieces greenhouse cucumber, or pickling cuke
- 1 large shallot
- 2 cloves garlic
- 1/4 -1/2 cup cilantro, packed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoon lime juice with pulp
- 1/2 teaspoon cumin
- 1/8 teaspoon thyme
- 1 10 oz. can Ro-tel Chunky Diced Tomatoes & Green Chilies
- 1 avocado, ripe
- yogurt (regular, not Greek-style)
- Cut peppers, celery, cucumber, shallot, garlic in rough dice. Chop in the food processor. Cut cilantro roughly, pulse in the food processor with the other vegetables.
- Mix oil, vinegar, juice, spices in serving bowl, add chopped vegetables, contents of the Ro-tel can. Cut the avocado in small dice and stir into the bowl.
- At serving, top with a good spoonful of yogurt. Mixed in or not, it adds another dimension to complete the flavor. If it is made a few hours ahead, the chile taste will infuse the dish. It is good the next day, but will be more liquid.
- This recipe was entered in the contest for Your Best Avocados