AVOCADO GAZPACHO

By BobD

Ingredients

• 4 SERVINGS
• 1 large ripe avocado, about 6 or 7 ounces
• 1 1/2 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)
• 1/2 to 1 teaspoon sweet paprika (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt and freshly ground pepper
• Garnishes (optional)
• 1/2 cup finely chopped cucumber (more to taste)
• 1/2 cup finely chopped tomato (more to taste)
• 1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
• 1/2 cup finely chopped green pepper
• 1/2 cup small croutons
• 1 hard-boiled egg, finely chopped

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 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.

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.