Avocado Gazpacho

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Ingredients

• 1 large ripe avocado, about 6 or 7 ounces
• 1 ½ pounds ripe tomatoes, cored and peeled
• 2 to 4 garlic cloves, to taste
• 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
• ½ to 1 teaspoon sweet paprika (to taste)
• ½ to 1 cup ice water, depending on how thick you want your soup to be
• Salt
• freshly ground pepper

For the garnishes

• ½ cup finely chopped cucumber (more to taste)
• ½ cup finely chopped tomato (more to taste)
• ¼ cup chopped fresh basil or parsley, or fresh basil or parsley leaves
• ½ cup finely chopped green pepper
• ½ cup small croutons
• 1 hard-boiled egg, finely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    221 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 5 grams protein; 46 milligrams cholesterol; 104 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
2. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

• Advance preparation: This will keep for a day in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.