Golden Gazpacho

Summer is all about ripe produce and cooling foods, and Gazpacho is one of my favorites! A chilled Spanish soup that is perfect on a hot summer day, there is no cooking involved- just a little prep work- so this soup comes together in minutes. Serve it for lunch or as a snack. It’s also great in shooters with grilled shrimp as an appetizer, or team it with a grilled sandwich or quesadilla for dinner. Breadcrumbs are used in traditional recipes, but I omit here and use avocado to keep it light and creamy.  

Heirloom Tomato + Cucumber Gazpacho

{Yield: 4}

5 garlic cloves, minced
1/4 cup fresh squeezed lime juice
1 green bell pepper, halved, seeded and chopped
1 large cucumber, roughly chopped (plus more minced, for garnish)
3 large Heirloom tomatoes, roughly chopped (plus more minced, for garnish)
2 avocados, halved and pitted (plus more minced, for garnish)
sea salt to taste
Chalula Chile Lime hot sauce (optional)

Fresh cilantro or parsley, for garnish

Place the garlic, lime juice, bell pepper, and cucumber into a food processor or blender and process until the mixture is mostly chopped.  Add the diced tomatoes and scooped-out avocado flesh and process about 1 minute more, or until the mixture is as finely blended as you’d like it.  Season to taste with sea salt and hot sauce, to your liking.

Place the Gazpacho in the refrigerator and chill for a few hours to develop flavors.  Serve cold, garnished with a little bit of finely chopped cucumber, avocado and tomato, if desired.

3 thoughts on “Golden Gazpacho

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