Farmer’s Market Gazpacho with Mint & Avocado

June 26, 2013

Farmer’s Market Gazpacho with Mint & Avocado


 


Overview

  • Prep Time: 20 minutes
  • Yield: 8 Servings

Ingredients

  • For Gazpacho
  • 2 cucumbers, peeled, halved lengthwise, and seeded
  • 3 red bell peppers, cored and seeded
  • 3 large heirloom tomatoes, cored
  • 32 oz tomato or vegetable juice (such as V-8)
  • 1 small red onion, minced
  • 1/4 cup high quality olive oil
  • 2 TB sherry vinegar
  • 2 TB minced fresh mint
  • 2 tsp kosher salt
  • 1 tsp sugar
  • For Garnish
  • 1 avocado, diced
  • Additional minced mint

Instructions

  1. Cut cucumber, bell pepper, and tomato into chunks.
  2. Pulse each (individually) in food processor to a small dice.
  3. Combine with remaining gazpacho ingredients and chill thoroughly.
  4. When ready to serve spoon gazpacho into serving glasses and top with diced avocado and additional mint.

Notes:

Gazpacho can be made up to 1 day ahead. Have fun experimenting with alternate toppings such as lump crab meat, feta cheese, or toasted garlic croutons.



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