Gazpacho with Avocado
Servings: 6
Ingredients
- 2 cups large chopped unpeeled Persian cucumbers about 3-4
- ½ small red onion cut into chunks*
- 4 large about 2 ½ - 2 ¾ pounds ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks
- 3 medium garlic cloves peeled
- 2 teaspoons sea salt
- freshly ground black pepper to taste
- 2 Tablespoons Sherry vinegar
- ¼ cup unrefined cold pressed extra-virgin olive oil
- 1 avocado cubed
Instructions
- Place the cucumber in a food processor fitted with the metal blade and pulse until coarsely chopped. Transfer the cucumber to a large bowl. Repeat the process with the red onion and transfer to the bowl with the cucumber.
- Take half of the tomato and pulse in the food processor until chunky and add to the bowl.
- Smash the garlic cloves and place in the food processor with the remaining tomato pieces, salt and pepper, vinegar and oil. Process until smooth.
- Transfer mixture to the bowl with the cucumber and onion and stir to combine. Cover and refrigerate until cold.
- Before serving, garnish with avocado. Can be made several days ahead.
Notes
You can add finely diced radish for pepperiness; hot sauce or jalapeño for heat, croutons for crunch, or a dollop of sour cream. You can also use yellow heirloom tomatoes for a yellow gazpacho.
*Onion can be soaked in ice water for 15 minutes to take the edge off the raw flavor.