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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
- 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
- 1 large avocado, diced
- 1 yellow tomato, diced
- 1 large cucumber, diced
- 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.
- This recipe was entered in the contest for Your Best Warm Weather Soup