Author Notes
The soup can be as thin as water or thick as a dip. Garlic, oil, bread, salt, and ice-cold water are typically added to flavor and/or thicken the soup. Using avocados in this recipe gives the soup definite creaminess. One cup of ice-cold water gave me the ideal consistency and right amount of “chunks” to “chew” on. —Art Rodriguez
Ingredients
- For Gazpacho
-
2
large avocados, remove pit and scoop out flesh
-
2 pounds
ripe yellow heirloom tomatoes, cored
-
2
large green onions, roughly chopped
-
5
garlic cloves
-
2 tablespoons
extra virgin olive oil
-
2 tablespoons
red wine vinegar
-
1 teaspoon
paprika
-
1 teaspoon
salt (or to taste)
-
1/2 teaspoon
black pepper
-
1/2 - 1 1/2 cups
ice-cold water
- Garnish
-
1
large avocado, diced
-
1
yellow tomato, diced
-
1
large cucumber, diced
Directions
-
In a food processor, blend the avocados, tomatoes, onions, garlic, oil, vinegar, and spices. Slowly pour in the ice water until you reach the desired consistency. Cover and chill in the refrigerator for at least one hour.
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