Easy Gazpacho with Avocado
When it’s warm outside, there’s nothing quite like a bowl of chilled gazpacho. This is one of those dishes that taste better the next day once all the crisp flavors from the fresh vegetables settle in together. Top it with chopped avocado and cilantro or microgreens for a refreshing start to any meal.
1 large English cucumber, unpeeled and loosely chopped
2 cloves garlic, peeled
½ sweet onion, sliced into chunks
4-5 large tomatoes, cored and cut in half
1 tablespoon lime juice
2 tablespoons sherry vinegar
2 tablespoons olive oil
½ teaspoon red pepper flakes (or more depending on desired spiciness)
1-2 teaspoons sea salt
½- 1 jalapeño pepper, minced and seeded (optional)
pepper to taste
1 avocado, cubed
cilantro for garnish
Place roughly cut cucumber into the food processor and pulse until coarsely chopped. Remove the chopped cucumber and add it to a separate bowl. Next, repeat the process with the sweet onion and garlic. Add onions to the cucumber mixture. Place half the tomatoes in the food processor and pulse until the texture is coarse and choppy. Add it to the cucumber and onion mixture. Next, process the remaining tomatoes, lime juice, vinegar, olive oil, salt and peppers until smooth. Place the ingredients into the bowl with the cucumber, onion, garlic, and tomato. Add in the minced jalapeño if using. Stir the mixture, then cover and place in the refrigerator for at least 4 hours or overnight. Once completely chilled, serve with chopped cilantro or microgreens and cubed avocado on top. Enjoy!