Gazpacho was one of the first recipes I learned in culinary school. It’s not very involved, it’s quickly prepared, and best of all, it is absolutely delicious. Or maybe it was because it’s so darn hot down in Panama and this soup is refreshing. Either way, gazpacho is a great weeknight dinner for these warm summer nights.
Traditionally, gazpacho includes soaked bread. I left it out of this recipe to make it a bit lighter and gluten-free. Instead, I added avocado for silkiness. I enjoy serving this chilled soup garnished with diced cucumber, pepper, and avocado for texture and presentation.
This soup can be served right away, but it tastes better after being refrigerated for at least 1 hour. It will store refrigerated in an airtight container for up to 2 days.
– 1/4 small yellow onion, thinly sliced
– 4 tomatoes, cored and quartered
– 1/2 cucumber, skin removed if tough, roughly chopped, plus more for garnish
– 1 red pepper, seeds & ribs removed, roughly chopped, plus more for garnish
– 1/8 avocado, plus more for garnish
– 1 garlic clove, germ removed
– 1 Tbs. fresh cilantro, plus more for garnish
– 1-1/2 Tbs. Sherry or apple cider vinegar
– 1 Tbs. fresh lime juice (from about 1/2 lime), plus more to taste
– 1/4 tsp. paprika
– 1/4 tsp. ground cumin
Before prepping your ingredients, cover the onion with cold water in a small bowl. Once prepped, in a good blender/vitamix/nutribullet, blend together the drained onion, the rest of the ingredients, and 1-1/2-2 cups of ice cold water until smooth. Season to taste with kosher salt, freshly ground black pepper, and lime juice. Garnish with desired toppings and enjoy!