Savor the silky richness of chilled avocado gazpacho, a refreshing twist on a Spanish classic.
Did you know?
Did you know that gazpacho was originally eaten by Roman soldiers as a way to cool down and rehydrate during the hot summer months?
Dive into a refreshing tale of the chameleon of cuisines, the gazpacho. Originating from the sun-drenched fields of Andalusia, Spain, gazpacho began as a humble peasant dish. It was a means to repurpose stale bread and overripe vegetables. However, through the ages, this cold soup has been refined and reimagined, catering to the palates of both the aristocracy and the avant-garde.
Our story's hero, the avocado, slips into this narrative adding a creamy, rich twist to the traditional tomato-based concoction. This chilled avocado gazpacho offers a cooling respite on a hot summer's day, with its silkiness complementing the sharp notes of red onion, the subtle heat from jalapeño, and the acid zest from lime. It's a dish that's as easy to make as it is difficult to forget.
Ingredients
To recreate this Spanish delight, you will need the following fresh and vibrant ingredients. Embrace the simplicity and allow each one to tell its part of the story.
Avocado is not just the star of guacamole but has voyaged from Mesoamerican domestication to become a global culinary heartthrob, celebrated for its creamy texture and health benefits.
- 2 ripe avocados, peeled and pitted
- 1 small cucumber, peeled and chopped
- 1 medium-size red bell pepper, chopped
- 1 small red onion, chopped
- 1 jalapeño, seeded and minced
- 2 cloves of garlic, minced
- 400 ml vegetable stock, chilled
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- A handful of fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- A pinch of ground cumin
- Cilantro leaves and diced red bell pepper for garnish
Steps
The creation of this chilled delicacy is a journey as serene as the dish itself. Let's whisk away into the cool embrace of gazpacho preparation.
- Combine the avocados, cucumber, red bell pepper, red onion, jalapeño, and garlic in a large blender.
- Pour in the chilled vegetable stock and lime juice.
- Blend until the mixture is smooth and creamy.
- While blending, slowly drizzle in the olive oil.
- Add the chopped cilantro, salt, pepper, and ground cumin, then blend for a few more seconds to mix well.
- Taste and adjust the seasoning if necessary.
- Transfer the soup to a container and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
- Serve the gazpacho in chilled bowls, garnished with cilantro leaves and diced red bell pepper.
Add some extra love
For an extra touch of elegance, drizzle a fine thread of quality extra virgin olive oil over each serving just before presenting.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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Oh, this sounds great 😋