Gazpacho with Avocado Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 pounds medium tomatoes, shallow x cut in skin on side opposite stem |
3 cups low-salt chicken broth |
3/4 cup finely chopped red onion |
2/3 cup fresh lime juice |
6 garlic cloves, finely chopped |
2 tablespoons chopped fresh italian parsley |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh cilantro |
2 medium haas avocados (about 1 pound), peeled, seeded, diced |
2 serrano chiles, stemmed, seeded, deveined, minced |
2 tablespoons (about) cold water |
4 tablespoons extra-virgin olive oil |
Directions:
1. Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Place tomatoes in processor. Using on/off turns, chop to coarse puree. Transfer puree to strainer; let drain 30 minutes, stirring often.
2. Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl. Season gazpacho with salt and pepper. Chill 2 hours or up to 1 day.
3. Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth. Season with salt; add more water to thin if desired.
4. Ladle gazpacho into bowls. Top with avocado puree, then drizzle of oil.
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