Avocado Gazpacho
 

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.

Mmmmmm, this sounds so good! I'm fresh out of avocados but I'm going to pick up some tomorrow and make this since we have a ton of cucumbers and a few ripe tomatoes.

That sounds so yummy!

Oh. My. Goodness. This is sooooooo good! I just made it and had to sample it before I put it in the fridge to chill. It's especially good because most of the ingredients are fresh from my garden. I can't wait for supper!

I will be making this as soon as my avocados ripen! I have the rest fresh from the garden! sounds delish!

does it brown at all b/c of the avocado? Going to make this now for dinner!

It's more brown in color, not a bright red of a "regular" gazpacho. But the flavor is REALLY there! Here are my notes/additions/subtractions:

Base:
1 medium ripe avocado, peeled & quartered
1 hydroponic cucumber with peel
1/2 red bell pepper
8 basil leaves
1 can of San Marzano tomatoes
1 small yellow onion
1 can V-8 juice (large can)
Juice 1 lime
1/4 t chili powder
hot sauce to taste
salt & pepper to taste
1 T EVOO

I was going to take a picture but the color doesn't lend to how appetizing this is! It's chilling now :)