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Avocado and Yellow Heirloom Tomato Gazpacho

by Stephen Chavez August 29, 2012

In Extremadura they do it with bits of ham.  In Cordoba they do it with hard-boiled eggs.  In La Mancha they cook it with rabbit.  In Cadiz, during times of drought, they make it creamy with less water.  Gazpacho has many faces, and with the rise of Spanish cuisine, and the temperature, it’s time we consider this cold soup.  Gazpacho is a tomato based cold soup. 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.

Serve in soup bowl and garnish just before serving.  Mason jars can make your soup portable and hip.  Or serve in a bell pepper by simply slicing off the top and removing the seeds and pith.  For a fun summer party appetizer, serve the gazpacho in a shot glass with a raw oyster.  Gazpacho is a cool and refreshing summer time soup so remember to chill: Ingredients for the soup and your garnish in the refrigerator for at least 30 minutes.  Chill your soup bowls and soup spoons in the freezer 10 minutes before serving.

For added depth in flavor, try roasting your garlic. Or if you want a slight smoky-buttery taste, grill your avocado halves for just a minute.  Also, adding some fruit to your gazpacho might deliver something pleasantly surprising; a juicy ripe peach or sweet summer watermelon for instance.

Avocado and Yellow Heirloom Tomato Gazpacho
Serves 4-6

2 large avocados, remove pit and scoop out flesh
2 lbs. 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)
½ teaspoon black pepper
½ – 1 ½ cup ice-cold water

For Garnish:
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.

The post Avocado and Yellow Heirloom Tomato Gazpacho appeared first on Latino Foodie.

Stephen Chavez
Stephen Chavez


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