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Avocado Gazpacho
Created by: Howcan Team
Ingredients
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 avocado, diced
- 2 cups of tomato juice
Instructions
- In a blender or food processor, combine 6 ripe tomatoes, 1 cucumber, 1 red bell pepper, 1 small red onion, and 2 cloves of garlic. Pulse until finely chopped.
- Add 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper to the blender. Blend until smooth.
- Transfer the mixture to a large bowl and stir in 2 cups of tomato juice. Adjust seasoning to taste.
- Gently fold in the diced avocado chunks.
- Refrigerate the gazpacho for at least 1 hour to chill and allow the flavors to meld.
- Serve the avocado gazpacho chilled, garnished with additional avocado chunks and a drizzle of olive oil, if desired.
Classic Gazpacho is a traditional Spanish cold soup originating from the Andalusian region. This refreshing dish has a rich history dating back to the 18th century, with its roots in peasant cuisine. The addition of avocado chunks brings a creamy texture and a delightful twist to the original recipe. Renowned chefs like José Andrés have popularized this variation, adding a modern touch to the timeless dish. The best versions of this dish can be found in authentic Spanish restaurants, particularly in the southern regions of Spain. The key to a perfect gazpacho lies in using ripe, flavorful tomatoes and balancing the acidity with a hint of sweetness. This dish is a perfect blend of tradition and innovation, making it a must-try for food enthusiasts.
20 min
4
180 calories
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