A Cilantro Lime Gazpacho topped with an Avocado Salsa

Gazpacho is simply a chilled soup made with chopped tomatoes, cucumbers, onions, peppers, and herbs. It is believed to have originated in Southern Spain many centuries ago. Over time gazpacho has made its way around the world to other parts of Europe, South America and Latin America.

It is widely consumed during the summer months due to its refreshing qualities and no heat cooking method. Gazpacho recipes can vary greatly in terms of ingredient composition, texture and thickness. This usually depends on the geographical location as well as family traditions.

Below is a wonderful Nuevo Latino play on gazpacho. The gazpacho is rich in flavor with the sweet acidity of lime, bite of Tabasco and spice from the cilantro. No worries, the avocado salsa offers a nice rounding of this dish.

This meal is a nutritional superstar - high in fiber, low in calories and rich in the good fat. The essence of a great gazpacho is in all the ingredients being the same size, so that every time you bite you get a little of everything. The use of the food processor will assure that no one ingredient should dominate each spoonful.

Ingredients:

• 1 garlic clove
• 1 avocado, peeled and diced
• 1 pound ripe plum tomatoes
• 1 cucumber, peeled
• 1 red bell pepper, quartered
• 1/3 cup cilantro, divided
• 1/4 cup diced onion, divided
• 2 tbsp plus 1 teaspoon lime juice
• 1/4 tsp Tabasco sauce or other hot sauce
• 3/4 tsp salt
• 3/4 tsp freshly ground black pepper

Process:

1. Core and stem the tomatoes and peel and dice the avocado
   
   
2. Set aside 2 tablespoons of onion and 2 tablespoons of cilantro in a small bowl
   
   
3. Place the remaining onion, cilantro and the garlic in food processor and run until the garlic is finely minced
   
   
4. Add the tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth
   
   
5. Add 1/2 tsp of the salt and the pepper; taste - adjust as needed
   
   
6. Refrigerate at least 30 minutes before serving
   
   
7. Meanwhile to make the salsa, add the remaining 1/4 tsp salt, 1 tsp lime juice and avocado to the reserved onion and cilantro - gently mix to incorporate
   
   
8. Plate gazpacho in bowl and top each serving with one-fourth of the avocado salsa