Creamy Heirloom Tomato and Avocado Gazpacho
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
- 1 lb (0.45 kg) heirloom tomatoes various colors and varieties, cored and cut into large chunks
- 1 small Persian cucumber peeled and chopped (roughly ½ cup chopped cucumber)
- 1½ cups packed baby spinach leaves
- 1 ripe avocado peeled and cored
- ¾ cup packed basil leaves
- 2 small garlic cloves smashed
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lime juice
- 2-3 dashes of hot sauce optional
- 4-5 small ice cubes
- pinch of granulated sugar
- kosher salt
- freshly ground black pepper
Garnishes:
- extra virgin olive oil for drizzling
- chopped tomato and cucumber for garnishing
Instructions
- 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.
Serving: 1serving, Calories: 159kcal, Carbohydrates: 15g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 186mg, Fiber: 6g, Sugar: 6g