I think everyone has a different recipe for gazpacho. Mine is a more rustic style soup, thick with chopped vegetables. It’s also very easy – everything is chopped in my food processor and there is no cooking or straining. When I made it last night I served it with avocado toasts.
- 2 lb. ripe tomatoes, quartered
- 1 English cucumber (not peeled, not seeded) or 2 regular cucumbers, peeled & seeded
- ½ c. red onion
- 2 medium green bell peppers, cut into 8 pieces
- 2 11.5-oz. cans V-8 vegetable juice
- 2 cloves garlic, crushed
- ¼ c. red wine vinegar
- ¼ c. extra virgin olive oil
- Mild Green Tabasco, optional
Pour into a large bowl. Cut cucumber into medium chunks; place in food processor. Add red onion to food processor. Pulse until finely chopped. Transfer to the bowl with tomatoes. Place green pepper into food processor; pulse until finely chopped (oops, no photo). Transfer to bowl. Add V-8, garlic, red wine vinegar & olive oil. Mix well. Season with salt & green Tabasco to taste. Chill thoroughly. Serve in chilled bowls. Offer Green Tabasco for those that want it more spicy.
Here’s just another way to get more of that delicious fat called avocado. We’ve all heard lately how healthy it is for us but sometimes want something other than guacamole & chips. Enter avocado toasts. You need good bread – such as ciabatta or a Tuscan loaf. Slice it thickly & toast (or grill). Slice the avocado and place a slice or two on a piece of toast. Smash with the tines of a fork to cover the toast. Sprinkle with coarse sea salt. Yum!!