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golden tomato and lemon cucumber gazpacho with avocado salsa
Gazpacho is one of my favorite summer mealsI love not only the texture and flavor contrasts but also the ease of preparation. On a beautiful warm evening, I’m often in the mood for something that can be quickly prepared. With a blender and some really fresh ingredients, this dish can be made in five minutes. Gazpacho is best served chilled, with an equally cool glass of white wine.
2 cups peeled, deseeded, and diced lemon cucumbers
2 cups deseeded and diced tomatillos
2 1/4 cups diced golden tomatoes
2 tablespoons lime juice
1/2 jalapeño pepper
Salt to taste
2 tablespoons olive oil
1 avocado, diced
1 tablespoon chopped cilantro
1 teaspoon minced jalapeño
1 teaspoon lime juice
Salt and pepper to taste
Gazpacho Mix all ingredients except olive oil in a large bowl;season to taste. Place 3.4 of mixture in a food processor and process until smooth. Add back to bowl and stir to combine.
Avocado Salsa Combine all ingredients.
Assembly Serve chilled with avocado salsa, a few drops of olive oil, and freshly ground pepper. Serves 4