Red Gazpacho

By MaryGladys

Ingredients

• 5 large ripe tomatoes, peeled, seeded, and chopped
• 1 serrano pepper, minced
• 5 cloves garlic, minced
• 2 lemon cucumbers, peeled, seeded, and diced
• 1 red bell pepper, seeded and diced
• 1 red onion, peeled and thinly sliced
• 1 ripe but slightly firm avocado, peeled and diced
• 4 cups light beef stock or chicken stock
• 2 Tbs fresh lemon juice
• 2 Tbs medium-acid red wine vinegar
• 2 Tbs chopped fresh basil
• 2 Tbs chopped fresh Italian parsley
• 4 Tbs chopped fresh cilantro
• kosher salt and black pepper in a mill
• 1/2 cup best-quality extra-virgin olive oil

Preparation

Step 1

Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.