Monday, June 6, 2011

Tomato Week: Spicy Gazpacho With Avocado

Warm weather tomatoes, cucumber, red onion and peppers spice up this cold summer soup. Serves 6.


3 large, peeled tomatoes (32 oz canned tomatoes)
1 tsp cayenne pepper
1 cup seedless cucumber, chunked
1/4 red onion, chunked
1 serrano or jalapeno pepper, seeded
1/2 red bell pepper, seeded and chunked
1 rib celery, chunked
1 medium avocado, cubed
A palm full of cilantro
Coarse salt and freshly ground pepper to taste
Wedges of fresh lemon or lime for garnish


Combine all ingredients except the avocado and cilantro in a food processor and pulse until a thick, smooth soup results. Stir in the avocado. Squeeze in a bit of lime or lemon for brightness. Season to taste. Chill until ready to serve.

Garnish with cilantro and fresh lime or lemon slices.

Chef's Note: Gazpacho originated among the shepherds and goat herders of Spain and Andalusia. It's often referred to as salad in a cup. We processed the cilantro as an ingredient rather than a garnish. This deepens the flavor and the color. The addition of avocado chunks gives it texture and staying power in your digestive system. You won't feel hungry 15 minutes after eating. Serve as a light lunch or cold supper rather than an appetizer.

~Adapted from Rachel Ray Veggie Meals: Gazpacho with Gusto
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