Name: Gazpacho with Avocado Purée
Yield: Makes 6 servings
Ingredients: 5 pounds medium tomatoes, shallow X cut in skin on side opposite stem; 3 cups low-salt chicken broth; 3/4 cup finely chopped red onion; 2/3 cup fresh lime juice; 6 garlic cloves, finely chopped; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh cilantro; 2 medium Haas avocados (about 1 pound), peeled, seeded, diced; 2 serrano chiles, stemmed, seeded, deveined, minced; 2 tablespoons (about) cold water; 4 tablespoons extra-virgin olive oil

Recipe information

Yield
Makes 6 servings

Ingredients

5 pounds medium tomatoes, shallow X cut in skin on side opposite stem

3 cups low-salt chicken broth

3/4 cup finely chopped red onion

2/3 cup fresh lime juice

6 garlic cloves, finely chopped

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh cilantro

2 medium Haas avocados (about 1 pound), peeled, seeded, diced

2 serrano chiles, stemmed, seeded, deveined, minced

2 tablespoons (about) cold water

4 tablespoons extra-virgin olive oil

Preparation

Step 1
Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Place tomatoes in processor. Using on/off turns, chop to coarse puree. Transfer puree to strainer; let drain 30 minutes, stirring often.
Step 2
Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl. Season gazpacho with salt and pepper. Chill 2 hours or up to 1 day.
Step 3
Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth. Season with salt; add more water to thin if desired.
Step 4
Ladle gazpacho into bowls. Top with avocado puree, then drizzle of oil.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes