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
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)
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.