“Creamy” Gazpacho with a Southwest Kick – Avocado Meets Tomatoes in this Zesty Version of a Classic Soup

For some reason, I am obsessed with cool summer soups lately. I decided to try making the ultimate cool refreshing summer soup: Gazpacho! – with a southwest twist. Many cooks describe gazpacho as a  “liquid salad,” and  likewise mine could be labeled “liquid salsa.”

I decided to throw in an avocado to try for a “creamy” texture. It worked great and tasted smooth and delicious, but the color was very muddy. I added a small can of tomato paste for color. Result: creaminess with a deep red color! Perfecto!CREAMY SOUTHWEST GAZPACHO

4 large ripe tomatoes, core removed
2 large cucumbers, peeled
1 jalapeno pepper, or more to taste
3 green onions, sliced
Juice and zest of one lime
2 tablespoons diced cilantro
1 large ripe Haas avocado, peeled
1 can (4 ounces) tomato paste
A few dashes Tabasco sauce
Salt and pepper to taste

Cut tomatoes in half and squeeze out seeds and gel. Cut cucumbers in half lengthwise and remove seeds with a spoon  by scraping down the center. Cut jalapeno in half lengthwise. If you want more heat, leave seeds and pulp in, but for flavor without heat remove seeds and pulp by scraping with a spoon down the center.

Place all ingredients in a food processor and process until smooth. Serve chilled or at room temperature.

Garnish with chunks of avocado, cilantro or sliced green onions.

Other food bloggers do gazpachos:
White Gazpacho, Simply Recipes
Gazpacho con Tropazones, Delicious Days
Watermelon Gazpacho, Gluten Free Goddess
Refreshing Gazpacho, Bitchin Camaro
Mango Gazpacho, The Perfect Pantry
No Cook Recipe -Gazapcho, The Dabble
White Gazpacho, The Paupered Chef
Gazpacho, La Tartine Gourmande

— posted by Donna