Name: Gazpacho with Cucumber Radish Avocado Topping
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Spanish
Ingredients: For the Soup; 2 1/2 pounds ripe yellow, green or *red tomatoes, cored and chunked; 1 english cucumber, peeled and chunked (plus 1/2 cucumber for topping); 1/2 medium white onion, chunked; 1 jalapeno pepper, washed, seeded, deveined and roughly chopped; 2 tablespoons chopped cilantro (plus more for topping); 3 tablespoons white wine vinegar; 2 tablespoons fresh lime juice; A dash or two of Tabasco sauce; *1 1/2 cups tomato juice, only for red tomato gazpacho; Salt and pepper, to taste; For the Topping; 1/2 english cucumber, peeled and 1/4-inch diced; 1/2 bunch radishes (4 or 5), washed, ends trimmed, 1/4-inch diced; 3 tablespoons roughly chopped cilantro; 1 ripe avocado, 1/4-inch diced; The juice of 1/2 a lime; Kosher salt and fresh ground pepper, to taste; 2 tablespoons good quality extra virgin olive oil

Description

Chilled fresh tomato soup with a topping of chopped cucumber, radish and avocado. Make ahead. Low-fat.

Ingredients

Scale

For the Soup
2 1/2 pounds ripe yellow, green or *red tomatoes, cored and chunked
1 english cucumber, peeled and chunked (plus 1/2 cucumber for topping)
1/2 medium white onion, chunked
1 jalapeno pepper, washed, seeded, deveined and roughly chopped
2 tablespoons chopped cilantro (plus more for topping)
3 tablespoons white wine vinegar
2 tablespoons fresh lime juice
A dash or two of Tabasco sauce
*1 1/2 cups tomato juice, only for red tomato gazpacho
Salt and pepper, to taste
For the Topping
1/2 english cucumber, peeled and 1/4-inch diced
1/2 bunch radishes (4 or 5), washed, ends trimmed, 1/4-inch diced
3 tablespoons roughly chopped cilantro
1 ripe avocado, 1/4-inch diced
The juice of 1/2 a lime
Kosher salt and fresh ground pepper, to taste
2 tablespoons good quality extra virgin olive oil

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Instructions

Make The Soup: Put the chunked tomatoes, cucumber, onion, jalapeño and cilantro in a large bowl. Stir to combine. Scoop half of the mixture into the bowl of a food processor with the chopping blade attached. Add the vinegar. Puree for about 15 seconds, or to your desired consistency. (I like it very finely chopped but with a bit of texture) Pour the contents into a second large bowl. Add the other half of the tomato mixture to the food processor. Add the lime juice. Repeat the puree to your desired consistency. Add to the bowl with the puree. Stir to combine. *Note: if you're using red tomatoes, stir in 1 1/2 cups tomato juice. Add tabasco, salt, and pepper, to taste. Cover and chill for at least 3 hours - it's best served icy cold. (note: if you want thinner gazpacho, add ice cold water, a few tablespoons at a time, until you get the desired consistency)
Make The Topping *Note: best to make this no more than an hour before serving, so the avocados don't turn brown. Place the chopped ingredients into a small bowl. Squeeze the juice of half a lime over them to prevent the avocado from browning, and toss to combine. Cover and chill for up to 1 hour.
Ladle the puree into 6 cups or bowls. Divide the topping ingredients among the 6 bowls. Drizzle olive oil on top. Sprinkle with salt and fresh ground black pepper. Enjoy!

Prep Time: 25 mins
Category: Soup
Cuisine: Spanish