When I was young, I hated tomatoes. Can you believe it? How could anyone hate tomatoes? I don’t know, I’m guessing it was a whole texture issue. My mother used to grow them and I hated the smell of the plants too. Now, that smell just makes me swoon over the deliciousness that I know is coming from a plant like that. Loving tomatoes like I do now, you’d think I’d love gazpacho, BUT I can’t stand gazpacho that just tastes like you’re eating salsa. Like, excuse me but can I have chips instead of a spoon? That type of gazpacho can be so thick it can almost make you gag. Are you in agreement with me here? Now this is the best gazpacho recipe! It’s fast, easy and healthy to boot. Made with super sweet sunny gold tomatoes, it’s practically just pure pureed tomatoes, topped with some luscious avocado chunks and you have summer in a bowl!
Make this now while those sunny golds are flooding the farmers market stands and avocados are perfectly ripe and plentiful. This is super simple and so delicious. I hope you enjoy it just as much as we do. The basis of this recipe came from the August issue of Food and Wine magazine, but I have changed it up a bit – less water than they originally call for (who wants to dilute the sweetness of these tomatoes?) and more spice by including the seeds from the jalapeño. But a big thank you to Justin Chapple and Food and Wine for providing the inspiration and foundation of this wonderful summer starter dish!
GOLDEN GAZPACHO WITH AVOCADO – serves 4 – adapted from Justin Chapple and Food and Wine magazine
2 pounds yellow or orange cherry tomatoes
1 small garlic clove, crushed
1/4 cup extra-virgin olive oil
2/3 of a jalapeño, minced, with seeds
2 Tbs. water
Kosher salt
Fresh ground pepper
1 avocado, diced
In a food processor, puree the tomatoes, crushed garlic and jalapeño with 2 Tbs. of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls, top with diced avocado, and serve with LOVE. The gazpacho can be made ahead and refrigerated overnight.
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Delicious soup and perfect for this time of year. All those lovely tomatoes at the market.
Jovina Coughlin recently posted…Mediterranean Recipes for Lunchtime
Totally – and it’s so simple!!
Wonderful recipe Mary Frances! I love gazpacho and this is so simple and perfect. I am going to make a batch this week with the loads of cherry tomatoes out back.
tinywhitecottage recently posted…radish leaf pesto
I hope it came out great for you!!
Your radish leaf pesto sound great too! I don’t like to waste any part of a vegetable.
I have always loved tomatoes – every color and variety, so I find it difficult to see what’s not to like. My father didn’t eat tomatoes nor does my son. I bet either would love this gapacho! (it doesn’t LOOK like a tomato) 🙂
Maureen | Orgasmic Chef recently posted…Massaman Lamb Curry Over Roasted Vegetables
So true!! Try it on him next time he visits.
Love your gazpacho Mary Frances, so simple but it looks so smooth and delicious and also love the diced avocado to garnish,
apuginthekitchen recently posted…Peach Hand pies With Buttermilk Molasses Glaze For Fiesta Friday #29
Thanks Suzanne!! The diced avocado adds that nice rich, creamy interest.
A wonderful cold soup, Mary. Just the right thing for the summer.
Angie (@angiesrecipess) recently posted…Matcha Spelt Madeleine
Thanks Angie!
I would love to try this. Looks wonderful. I pinned it on my Pinterest “Food” board. Thanks for sharing!
Thanks for pinning, Debbie!! Hope you got a chance to try it!
Mary Frances: I’m making this tonight, with steak and fresh corn. Now, that’s Summer!!
So glad!!! That is totally summer!
I used to dislike tomatoes too, but this looks great and I”m so in love with gazpacho. The summer doesn’t feel like it’s been warm enough for it, but I think I”m going to make this before it gets too cool. Wow. 🙂
Well the good thing about this summer is that we still have tomatoes now in early October!! Enjoy!!
Your gazpach looks so wonderful and healthy…a true superfood, love the addtion of avocado.
tableofcolors recently posted…Enjoying Omar Toffee Triangles at 2am
Totally – thanks!!
I love tomatoes! I do know people who are allergic to them (poor them!), but not too many who don’t like them. And I always enjoy gazpacho — terrific way to use perfectly ripe summer tomatoes. Love that your gazpacho is a little bit spicy — this sounds wonderful. Thanks so much.
John@Kitchen Riffs recently posted…The Straits Sling Cocktail
Thanks John!! Hope you got a chance to make it.
You’ve just reminded me that I haven’t made my annual batch of gazpacho! Thanks for the new recipe to try…Fine Cooking never steers me wrong. Nor do you!!!
Liz recently posted…Spinach Salad with Grilled Peaches and Blue Cheese
Thanks Liz!! You’re sweet!
yum! that looks absolutely delicious. Gazpacho at its best!
Kitchen Belleicious recently posted…Cajun Chow Mein
Yes – the avocado is a really nice addition!
You have made the just perfect summer soup! Love the flavor and the avocado on top!
Holly | Beyond Kimchee recently posted…A day trip to Estancia, San Antonio de Areco, Argentina
Thanks Holly!! I think it’s pretty perfect too! Summer in a bowl.
What a delicious gazpacho recipe my friend 😀
Beautiful colour!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…CCU Undercover: PappaRich Luncheon Part II
Thank you!! 🙂
Glad you now like tomatoes, and are making an effort for gaspacho lol. Looks like a great recipe. You’ll find a great tomato post on my blog now lol, or will you hate it?
Evelyne@cheapethniceatz recently posted…Roasted Tomato Jam
No – I think your jam sounds very interesting! Thanks Evelyne!!
I so agree, who wants to sip on something that tastes like raw onion / smooth salsa. Love your adaptation. My step son still cannot do the texture of tomatoes 🙂
Tandy | Lavender and Lime recently posted…Recipe For Pickled Quails Eggs
Give your stepson some time Tandy. He may come around. Now I can’t get enough of tomatoes!!
It’s amazing how there are things we refused to eat as a child become a firm favourite when we’re an adult. What a beautiful looking soup and so perfect for your summer conditions. I love how you used two types of tomatoes xx
Hotly Spiced recently posted…The 11-Mile Store
Yes – the two type are nice for added interest. Thanks!!
You are so right, most of the times that I have ordered gazpacho in restaurants it is too thick and very acidy. Your soup is perfect for this time of the year…especially when I’ve got a bumper chop of Sun Gold and Sweet 100’s in my garden.
Karen (Back Road Journal) recently posted…Sea Scallops With Bacon Lardons On Creamy Corn Polenta
Exactly Karen!! The Sun Golds are the best!! So sweet. Hope you got to make this!