Sorry it took me so long to post this. I've been making this probably 20 years and still love it. Of course I tweak it based on what I have in the garden and what appeals to me
It's from
Vegetariana by Nava Atlas,
http://vegkitchen.com/ I highly recommend her cookbooks whether or not you are vegetarian. Lots of good South Beach friendly recipes.
Serves 4- 6
Base:
1 medium ripe avocado, peeled & quartered
2/3 medium cucumber, peeled and coarsely chopped (I never peel fresh from the garden cukes)
3/4 medium green pepper, coarsely chopped
2-3 T chopped fresh parsley
1 1/2 c chopped ripe tomatoes
2 scallions (garlic scapes are good too), chopped
3 cups tomato juice (or veggie juice of any kind)
juice 1 lemon
1 T each minced fresh parsley & minced fresh dill
1/4 t chili powder
salt & pepper to taste
1 T EVOO
garnish:
1/3 cucumber, finely chopped
1 medium tomato, finely chopped
1/4 green pepper, minced
1/4 c sliced green olives, optional
Place the first 6 ingredients in a food processor or blender. Process until smooth; then transfer to serving bowl. Stir in remaining ingredients and mix thoroughly.Chill before serving.
my notes: I always add more chopped veggies to mine, prefer spicy vegetable juice, and have never used the olives. Sometimes I add a splash of seasoned red wine vinegar, celery, or other veggies. I often use canned diced or plum tomatoes in place of fresh, depends on what's ripe when I make it.
Avocado Gazpacho
