I was never a fan of gazpacho. Until, one Summer, our little organic vegetable garden overwhelmed us with a bumper tomato harvest, and I started running out of different ways to use them in the kitchen. After quite a bit of experimentation I discovered that I actually LOVE gazpacho - if it's spicy and chunky and almost more salad than soup. You can check out my Spicy Gazpacho recipe here. And my Sunshine Gazpacho using yellow tomatoes!
This is a delicious variation to the traditional gazpacho. Avocados give this dish a divine velvety texture. As with my Spicy Gazpacho, this recipe is a blend of soup and finely diced veggies that lifts this dish beyond a simple "cold soup". In fact, it's almost more salad than soup!
Flesh of 2 avocados
3 Lebanese cucumbers, washed but not peeled (I have used the equivalent amount of mini cucumbers in the dish pictured, as that's what I had on hand)
4 yellow tomatoes (or 2 punnets of yellow pear tomatoes)
1 clove garlic, peeled
1 green capsicum
1 generous handful baby spinach (approx 60g)
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (optional - adjust the amount of chilli and Jalapeno according to your personal taste)
Juice of 2 limes
1 white onion, finely diced
2 green onions, finely sliced
2 tablespoons baby capers
1/4 cup apple cider vinegar
Extra apple cider vinegar and a splash of olive oil to dress diced veggies
Salt and pepper
Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
- Flesh of 2 avocados
- 2 of the Lebanese cucumbers
- 2 of the yellow tomatoes (or 1 of the punnets of yellow pear tomatoes)
- 1 clove garlic, peeled
- 1/4 of the green capsicum
- 1 generous handful baby spinach (~60g)
- 1 small handful coriander leaves, finely chopped
- Juice of 2 limes
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Finely dice the remaining Lebanese cucumber and yellow tomatoes, and the remaining 3/4 of the green capsicum, and toss together with all other ingredients, plus and extra splash of apple cider vinegar and olive oil. Season with salt and pepper to taste.
Pour the blended veggies into dishes and spoon the finely diced vegetables over the top.
Serve and enjoy!