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.

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.

Dining and Cooking