Avocado Gazpacho Soup Recipe

I admit, i avoided gazpacho for years. I could not get past the idea of cold soup. It just seemed wrong. Soup should be warm, cozy and comforting; not cold.

One day I decided to give it a whirl and I immediately wanted to kick myself for not eating it sooner. On a warm day, gazpacho can be such a treat. This Avocado & Heirloom Tomato Gazpacho is just that. Big on flavor, slightly spicy and ready for summer.

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Ingredients

5 Cups juicy and green heirloom tomatoes, cubed
2 Avocados
1 Lime
¼ Cup Basil
¼ Cup Cilantro
5 Tarragon
2 cloves of Garlic
1 Serrano Pepper
Salt to taste

1. Okay, for the 5 cups of heirloom tomatoes, you don't need all of them to be green. But you probably want most of them to be green and yellow as red and darker tomatoes will make this soup look funky. But that only matters if you are into the food aesthetic. If not, use whatever tomatoes you have on hand.

2. Run the 5 cups through the food processor, until super smooth. Transfer it to a large mixing bowl, reserving 1/2 cup. If you want, you can run this through a sieve to remove the larger chunks but I personally like the texture. Up to you, but don't do it the wrong way!

3. Finely chop the 1/4 cup basil, 1/4 cup cilantro, 5 tarragon leaves, 2 cloves garlic, and serrano pepper in the food processor, adding it to the tomato puree.

4. Halve and pit the 2 avocados, then add them to the food processor, along with the juice of one lime and 1/2 cup of tomato puree. The reason for the tomato puree is that avocados do not blend easily without a little liquid help.

5. Add the avocado puree to the tomato and herb mixture and mix it well. Then chill it in the fridge for an hour or more.

[Saezimmerman]

I made this with tomatillo when I couldn't find green tomatoes. It was so good! Thanks for getting me to give gazpacho a whirl.

[DavidFSloneEsq]

I'm very pleased to have discovered your channel, and this soup looks great for summer! One question: Do you always keep only four little jars of spice on that great big magnetic spice rack? I've considered getting one, but, if it's too much of a pain to refill the jars, I might take a pass.

[amishived]

I really liked this recipe but just one question won't Avacado turn dark if consumed later I mean after chilling?

[coachdavanna]

I noticed you didn't add lime won't avocado turn black with out lemon or lime. Or does the acid in the Tomato act like the acid from the line would have