Serve me gazpacho and a stuffed avocado for lunch and I am a happy girl! Gazpacho is a great soup for the summer because it is served cold and is made with the bounty of the season: tomatoes. This recipe was inspired by the Gazpacho a la Shepherd Street recipe in Cooking with Trader Joe’s: Skinny Dish.
Makes 5 1-cup servings
4 organic on-the-vine tomatoes
1 large organic English seedless cucumber
1/2 small red onion
1 red bell pepper
4 cloves of garlic
3 tablespoons red wine vinegar
1/2 teaspoon salt
Sliced avocado (for garnish)
1. Quarter the tomatoes, cucumber, and bell pepper.
2. Blend all ingredients in a blender, food processor, or a Vitamix until smooth (or desired consistency).
3. Chill in the fridge for at least 1 hour (Flavors will enhance over time and taste best when ice cold. This soup is even better the next day.)
4. Top with sliced avocado.