August 25, 2014

Recipe of the Day: Golden Gazpacho with Avocado

Recipe Credit: Justin Chapple; Image Credit: Con Poulos
School has started and the weather is definitely feeling more like the Autumn Bliss so why not make some Golden Gazpacho with Avocado?! This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. I found this recipe on and once I saw it, I immediately thought it was the perfect meal to start off the school year and introduce the changing of seasons from Summer to Fall.
Serving Size: 4
Prep Time: 15 minutes
Total Time: 45 Minutes

  • 2 lb yellow or orange cherry tomatoes, halved
  • 1 small garlic clove, crushed
  • ¼ cup extra-virgin olive oil
  • 1 jalapeño, seeded and minced
  • kosher salt
  • pepper
  • Diced avocado and tortilla chips, for serving

  1. In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. 
  2. With the machine on, gradually add the olive oil until incorporated. 
  3. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. 
  4. Refrigerate until chilled, about 30 minutes. 
  5. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.
MAKE AHEAD The gazpacho can be refrigerated overnight.

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