Heirloom tomatoes, basil, and avocado make this creamy tomato gazpacho soup extra special! The avocado lends just a touch of richness and body to the cold summer soup. The addition of baby spinach leaves add a beautiful green color. The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.
Ingredients
1lb (0.45 kg)heirloom tomatoesvarious colors and varieties, cored and cut into large chunks
1small Persian cucumberpeeled and chopped (roughly ½ cup chopped cucumber)
Combine tomatoes, cucumber, spinach, avocado, basil, garlic, red wine vinegar, lime juice, hot sauce (if using), and ice cubes in the high-powered blender, such as a Vitamix. Puree until smooth. Add the sugar, and season to taste with salt and pepper. Pulse to combine.
Serve immediately (add additional ice and adjust seasoning if not cold enough), or chill in a covered container in the refrigerator. Garnish with a drizzle of good quality extra virgin olive oil, and chopped tomato and cucumber.
The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.
Storage Tips:
The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.