Author Notes: The Americanization of Gazpacho — sounds like a book title, but no, it’s another one of those stories of the success of the immigrant transformed into a recipe. Inspiration in food often starts with a rigidly raised ancestor — the Gazpachos of Spain. A quick look at Wikipedia reveals an ancient history of the “salad-soup” going back to Roman times, 12th century appearances — and defines it as tomato based. Precedent to introduce the classic base to avocados, chile peppers and cumin, all in the interest of a delicious bowl. At my house, this made a light supper on a late spring night, with cornbread baked in a cast iron skillet and well aged Cabot Cheddar. —susan g
Serves: 4
Ingredients
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1
green pepper
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2
stalks celery
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4"
pieces greenhouse cucumber, or pickling cuke
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1
large shallot
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2
cloves garlic
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1/4 -1/2
cups cilantro, packed
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1
tablespoon olive oil
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1
tablespoon balsamic vinegar
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1 1/2
tablespoons lime juice with pulp
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1/2
teaspoon cumin
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1/8
teaspoon thyme
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1
10 oz. can Ro-tel Chunky Diced Tomatoes & Green Chilies
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1
avocado, ripe
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yogurt (regular, not Greek-style)
Directions
- Cut peppers, celery, cucumber, shallot, garlic in rough dice. Chop in the food processor. Cut cilantro roughly, pulse in the food processor with the other vegetables.
- Mix oil, vinegar, juice, spices in serving bowl, add chopped vegetables, contents of the Ro-tel can. Cut the avocado in small dice and stir into the bowl.
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At serving, top with a good spoonful of yogurt. Mixed in or not, it adds another dimension to complete the flavor.
If it is made a few hours ahead, the chile taste will infuse the dish. It is good the next day, but will be more liquid.
/9f6a3653-b34b-4fa1-a038-7bfff6fa6046--Avocado_Gazpacho.jpg "Crisp & Creamy Avocado Gazpacho 2")
