Avocado gazpacho PDF Print E-mail

Avocado Gazpacho

2 large or 3 small, perfectly ripe avocadoes
1/2 cucumber
1 green bell pepper, hulled and deseeded
1 jalapeno or serrano chile, hulled and deseeded
1 Spanish onion, skinned
1 clove garlic, peeled
1 pint cold water
1 teaspoon salt
Small bunch fresh cilantro
Juice of 1 lime or lemon

To serve
1/2 cup sour cream
1 lime, quartered
Kosher salt
Chilled tequila (optional)

Skin, halve, and stone avocadoes. Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly. Strain, pressing well to extract all the juices. Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt. Process to puree, adjust seasoning.

Serve chilled, topped with a dollop of sour cream, lime quarters and kosher salt. Accompany with small glasses of tequila, either to sip with lime and salt, or to stir directly into the soup (optional).

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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