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Gazpacho with Avocado Purée

Gazpacho with Avocado Purée

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  • 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
  • 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 Preparation

  • 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.

  • 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.

  • 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.

  • Ladle gazpacho into bowls. Top with avocado puree, then drizzle of oil.

Recipe by Michele Anna JordanReviews Section

Watch the video: Avocado Gazpacho.


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