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
- 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.
- 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