Record breaking heat in San Diego this weekend. 104F to be exact…living on the coast is supposed to spare me from that kind of heat!
I always knew we didn’t have real seasons here, but seriously? I thought Fall was supposed be kickin’ in. Even just a little, teensy, cool breeze? Nope, no luck.
Cold soup was my solution! A little Fall in the form of soup but enjoyed chilled!
I couldn’t help adding extra lime to this dish. I just love the crisp citrus taste paired with some floating, creamy avocado chunks. Pretty much perfection on a hot day.
I also bought these amazing tomatoes on the vine. Tomatoes are best when eaten at their end-of-summer ripeness and these red beauties hit the spot.
I probably don’t even need to tell you how easy this is but just in case…it’s really, really easy.
Like, throw it all in the food processor or blender easy. No flame required, one dish wonder! I know how much you all appreciate limited dishes.
One thing, you can blend this until it reaches your desired consistency. Some like it chunky, some like it smooth, and some like it in between so take your pick and blend away!
I also tend to cut back on hot sauce because I’m a shameless heat-wimp. Please add that ingredient at your discretion.
Gazpacho with Avocado & Lime
Adapted from Epicurious
1/4 cup diced onion, divided
1/3 cup cilantro, divided
1 garlic clove
1 lb. ripe plum tomatoes, core and stem removed
1 cucumber, peeled
1 red bell pepper, quartered
2 1/2 tablespoon. lime juice
1/2 teaspoon hot sauce (we used Cholula Lime)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 avocado, peeled and diced
Place onion, cilantro and garlic in food processor and run until garlic each is finely minced. Add tomatoes, cucumber, red pepper, lime juice and hot sauce and process until smooth. Add salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving.
Top each serving of gazpacho with 1/4 of the avocado and additional chopped cilantro.
From the Little Yellow Kitchen,