I posted this in the Canteen, but thought others might like to see it as well.
Prep time - 10 minutes, Cook time - 0, Serves 8 (first course servings), or 3-4 (entrée servings.)
You can reserve some slices of cucumber and avocado for decoration, but I find most people immediately cut it into smaller pieces to eat, so I garnish with the lime and cilantro instead. Traditional gazpacho is pureed, but I enjoy this version as the vegetables are in chunks and the soup isn’t thick. On a hot summer day, you can’t get a better soup to cool off with. If all your ingredients are chilled prior to chopping, this soup came go from assembly to the table in less than five minutes. However, permitting the flavors to combine gives the soup much more complexity, so my advice is to make it a few hours before you need it and let it sit in the refrigerator until you are ready to serve it.
1 cucumber, peeled or unpeeled, seeded, and rough chopped
1 mild white or red onion, rough chopped
1 avocado, peeled, seeded, and rough chopped
1 t. dried oregano, crumbled
3 T. olive oil
2 t. wine vinegar
4 cup chilled tomato juice
2 limes, cut into wedges.
Spring of cilantro (for garnish) optional
Put the first 6 ingredients into a soup tureen. Stir in tomato juice. Chill. Ladle into serving bowls and serve with a wedge of lime and cilantro.
You can reserve some slices of cucumber and avocado for decoration, but I find most people immediately cut it into smaller pieces to eat, so I garnish with the lime and cilantro instead. Traditional gazpacho is pureed, but I enjoy this version as the vegetables are in chunks and the soup isn’t thick. On a hot summer day, you can’t get a better soup to cool off with. If all your ingredients are chilled prior to chopping, this soup came go from assembly to the table in less than five minutes. However, permitting the flavors to combine gives the soup much more complexity, so my advice is to make it a few hours before you need it and let it sit in the refrigerator until you are ready to serve it.
1 cucumber, peeled or unpeeled, seeded, and rough chopped
1 mild white or red onion, rough chopped
1 avocado, peeled, seeded, and rough chopped
1 t. dried oregano, crumbled
3 T. olive oil
2 t. wine vinegar
4 cup chilled tomato juice
2 limes, cut into wedges.
Spring of cilantro (for garnish) optional
Put the first 6 ingredients into a soup tureen. Stir in tomato juice. Chill. Ladle into serving bowls and serve with a wedge of lime and cilantro.