Avocado Gazpacho
Ingredients
- 1/2 bunch fresh cilantro leaves stems removed (plus a few sprigs for garnish)
- 2 large cucumbers peeled, seeded and coarsely chopped
- 1 red bell pepper seeded and coarsely diced (can use orange or yellow or a poblano pepper instead)
- 1 jalapeno or serrano pepper seeded and chopped
- 1 medium red onion chopped (can use either raw or sautéed)
- 4 large tomatoes quartered
- 1 to matillo chopped
- 2 medium avocados peeled, pitted and coarsely chopped
- 1 tablespoon red wine vinegar
- 1 1/2 limes juiced
- 2 cloves garlic minced
- 1 teaspoon cumin powder
- 1-2 teaspoon California or New Mexico chili powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- For garnish: sour cream or plain yogurt fresh cilantro sprigs and diced cherry tomatoes
Instructions
- Cut cucumber, onion, bell peppers, and tomatoes into medium-sized chunks. For a chunky soup, place veggies directly in a bowl.
- But, for a smoother soup, place the first 7 ingredients in a large food processor fitted with a steel blade. Pulse processor six or seven times for a slightly chunky gazpacho.
- Puree for a minute or two for a smoother soup. Add avocado and pulse until smooth.
- Transfer to a large bowl and add the remaining ingredients.
- Stir well. Chill for several hours or overnight. When ready to serve, ladle into soup bowls or mugs and garnish with a dollop of plain Greek yogurt, cilantro leaves, and chopped cherry tomatoes.
