Heirloom Tomato Gazpacho with Spicy Avocado Salsa
Heirloom Tomato Gazpacho with Spicy Avocado Salsa. This week we are breaking 90 degree temperatures and honestly I’m not complaining. But I think we definitely need some refreshing and summery recipes. This gazpacho is the perfect summer cool down. It’s loaded with heirloom tomatoes, red pepper, red onion, and cucumber. Topped with a spicy avocado and jalapeño salsa. It’s a little sweet and a little spicy. Cheers to some summery weather on the way !!
Gazpachos always make me think three things…summer, hot weather, and tomato season. Today is all of those things. Ok well…maybe not quite summer, but it’s right around the corner so you get the point.
This Gazpacho honestly reminds me of salsa itself. We make it very similar to the way I make my staple salsa recipe, but it is also very different at the same time. It’s refreshing and light, but the key is the Spicy Avocado Salsa on top…the real salsa in this dish.
So the soup is loaded with heirloom tomatoes, red bell pepper, red onion, and cucumber. The salsa is the perfect amount of spicy with this cool soup. It has avocado, jalapeño, basil, and scallion. Not only does this taste like summer, but it looks like summer too.
Ok guys, so we’re back to another Monday. I cannot believe how fast May is flying !! I am definitely sad about it because it has been such a great month so far. But I am also super excited for this weekend. We have a lot more exciting things planned, so stay tuned !!
Ingredients
1 pound heirloom tomatoes; cut into quarters
1 English cucumber; sliced
1 red bell pepper; chopped
2 tablespoons red onion; chopped
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon tabasco sauce
1 teaspoon kosher salt
For the Spicy Avocado Salsa
1 avocado; diced
1 jalapeño; diced
1/4 cup chopped basil
2 tablespoons green onion tops
1 teaspoon lemon juice
salt and pepper
Directions
In the bowl of a food processor, add the tomatoes, cucumber, pepper, red onion, lemon juice, olive oil, red wine vinegar, tabasco, and salt. Process on low, until the soup has reached your desired consistency. Transfer to a bowl and refrigerate for at least 2 hours.
Make the Spicy Avocado Salsa. In a medium bowl, add the avocado, jalapeño, basil, green onion, lemon juice, salt, and pepper. Toss to combine.
Serve Gazpacho topped with Spicy Avocado Salsa.
