AVOCADO GAZPACHO

AVOCADO GAZPACHO image

Number Of Ingredients 14

Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings
1 ripe avocado, peeled and cut into
several chunks - Juice of 1 lime
1 cup chicken stock or water
6 to 8 medium golden and yellow tomatoes, peeled, seeded, and minced (to yield about 21/2 cups) , 2 serranos, seeded and minced
4 garlic doves, minced
2 tablespoons minced cilantro
1 cup orange cherry tomatoes, such as Sungolds, quartered
4 tablespoons extravirgin'olive oil - Black pepper in a mill
Put the avocado, lime juice, stock and 1 cup of water in a blender, and puree until very smooth; alternately, you can make the puree using an iInmersion blender.
Transfer the puree to a medium bowl and stir in the minced tomatoes and the serranos, garlic and cilantro.
Taste and season with salt and pepper. Chill for at least 1 hour before serving.
Just before serving, put the cherry tomatoes into a small bowl, season with salt and stir in the olive oil.
To serve, ladle the gazpacho into little cups

Steps:

Creamy Avocado Gazpacho with Golden Tomatoes Makes 6 to 8 servings 1 ripe avocado, peeled and cut into several chunks - Juice of 1 lime 1 cup chicken stock or water 6 to 8 medium golden and yellow tomatoes, peeled, seeded, and minced (to yield about 21/2 cups) , 2 serranos, seeded and minced 4 garlic doves, minced 2 tablespoons minced cilantro 1 cup orange cherry tomatoes, such as Sungolds, quartered 4 tablespoons extravirgin'olive oil - Black pepper in a mill Put the avocado, lime juice, stock and 1 cup of water in a blender, and puree until very smooth; alternately, you can make the puree using an iInmersion blender. Transfer the puree to a medium bowl and stir in the minced tomatoes and the serranos, garlic and cilantro. Taste and season with salt and pepper. Chill for at least 1 hour before serving. Just before serving, put the cherry tomatoes into a small bowl, season with salt and stir in the olive oil. To serve, ladle the gazpacho into little cups